Subj : High Holy Days - 06
To   : All
From : Dave Drum
Date : Tue Oct 25 2022 09:17:26

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Fried Chicken Schnitzel Sandwich
Categories: Poultry, Vegetables, Dairy, Sauces, Breads
     Yield: 4 servings

MMMMM--------------------------CHICKEN-------------------------------
     2 c  Buttermilk
     6 oz Plain full-fat yogurt
     1 tb Montreal steak spice
     1 tb + 2 ts kosher salt; more to
          - taste, divided
   1/4 c  Grated yellow onion
     2 cl Garlic; fine chopped
     2 lg Chicken breasts; halved
          - across, each pounded 1/4"
          - thick
     8 oz Uncooked instant mashed
          - potatoes
     3 c  All-purpose flour; divided
 2 1/2 c  Bread crumbs
          Fresh ground black pepper
     2 ts Paprika
     1 ts Garlic powder
     1 ts Onion powder
   1/2    Cayenne pepper
     3 lg Eggs
          Oil; for frying
   1/2    Lemon

MMMMM--------------------------SANDWICH-------------------------------
   1/2 c  Mayonnaise
     2 tb Chile paste (Israeli schug)
   1/4 c  Extra-virgin olive oil
     2 tb Red wine vinegar
          Salt & fresh ground pepper
     4 c  Thin sliced iceberg lettuce
     2    Whole pickled chilies; fine
          - chopped
     1 lg Shallot; thin sliced
          Softened unsalted butter
     8 sl (1/2) challah
          Honey
          Kosher dill pickles; thin
          - sliced long way

 In a large bowl, whisk together the buttermilk, yogurt,
 steak seasoning (if using), 1 teaspoon of the salt, and
 the onion and garlic. Add the chicken breasts, turn to
 coat, cover with plastic wrap, and refrigerate for at
 least 2 and up to 24 hours.

 In a large bowl, whisk together the instant potatoes, 1
 cup of the flour, the bread crumbs, 1 tablespoon of the
 kosher salt, and black pepper to taste. In another large
 bowl, whisk together the remaining flour, paprika,
 garlic powder, onion powder, cayenne, remaining salt,
 and black pepper to taste. In a third large bowl, beat
 the eggs with 1 cup of the buttermilk marinade from the
 chicken until combined.

 Make the chicken: Coat one of the breasts first with the
 flour mixture, then in the egg, then with the
 potato-bread crumb mixture, packing the crumbs onto the
 meat to adhere. Transfer to a plate by the stove and
 repeat with the remaining breasts.

 Place a wire rack inside a rimmed baking sheet and set
 it next to the stove. Into a large Dutch oven set over
 medium-high heat, pour the oil to a depth of 3 inches
 and attach a deep-fry thermometer. When the temperature
 reads 350+XF, add two of the breasts and cook, turning
 once, until golden, crisp, and cooked through, 3-4
 minutes per side. Transfer to the rack and season with
 salt to taste. Repeat with the remaining breasts.
 Squeeze the lemon over the 4 fried breasts.

 MAKE THE SANDWICHES: In a small bowl, whisk together the
 mayonnaise and schug. In a medium bowl, whisk together
 the olive oil, vinegar, salt, and black pepper; spoon
 two tablespoons of the vinaigrette into a small bowl and
 set aside. To the medium bowl, add the lettuce, pickled
 chiles, and shallot, and toss to coat. Set the three
 bowls aside.

 Generously butter both sides of each challah slice. To a
 large cast-iron skillet set over medium heat, add 4 of
 the slices and cook, turning once, until browned and
 crisp, 6-8 minutes. Transfer to a cutting board and
 repeat with the remaining slices.

 Spread the mayonnaise mixture evenly over 4 pieces of
 the challah (one side only). Place the breasts on top,
 then drizzle with honey to taste and the reserved
 vinaigrette. Top each chicken schnitzel with 1 cup of
 the slaw, the pickle slices, and finally the remaining
 slices of bread. Slice the sandwiches in half, and
 serve.

 By: Alex Cohen

 Yield: serves 4

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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