We wanted to make something a little decadent tonight so we decided on Chicken Schnitzel and Potato Fritters. My Mom has made these Fritters for years and it’s one of those “a little of this and a little of that” recipes that I dread calling her for. But I think we have it down to an actual formula. You need to fiddle with it a little because the size of potatoes vary so much, but you’ll get used to it eventually.
- 4 large potatoes, peeled
- 2 eggs
- 1 onion, peeled
- 4 heaped tablespoons cake flour
- salt and pepper to taste
Whisk the eggs, grate the potato and onion into the mix and add the flour, salt and pepper. Mix well. The mixture needs to mix easily without too much egg at the bottom of the mixing bowl.
Spoon about tablespoon quantites into an oiled pan and fry each side on medium heat.
I made my own Chicken Schnitzels tonight from scratch too. I just found myself standing in the shop looking at the prices and thinking that it was nuts.
- 4 deboned and skinless chicken breasts
- 1 cup breadcrumbs (I know! How decadent!)
- 3 tablespoons olive oil
- salt and pepper
- lemon juice
- 2 eggs
Heat oven to 180 degrees Celcius
Halve the breasts, lentghwise, so that they are nice and thin, plonk them between 2 sheets of clingwrap and give them a good whack with a rolling pin. (good thing for today, because the Stormers were losing their game in a big way)
Sprinkle with lemon juice and leave in the fridge for about 10 minutes in a oven pan that has been lined with foil and sprayed with non-stick stuff. Mix the breadcrumbs, oil, salt and pepper in one bowl and whisk the eggs in another bowl. Pat the breasts dry, dip in the eggs and then the crumbs. Then back in the fridge for another 10 minutes.
Bake in the oven for about 30 minutes depending on the tickness of the breasts and turn halfway through.
Serve with a cheese sauce if you want..
Yum.