Rachael Ray Chicken Schnitzel Recipe

Chicken Schnitzel Recipe Recipe Rachael Ray Show

WebUsing the flat side of a mallet, pound the chicken to ⅛ to ¼ inch thick; season with salt and pepper. In shallow bowl, place the flour. In another …

1. Cut each chicken breast horizontally, almost in half
2. Open like a book and place between 2 sheets of plastic wrap or parchment paper
3. Using the flat side of a mallet, pound the chicken to ⅛ to ¼ inch thick; season with salt and pepper
4. In shallow bowl, place the flour

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"Rachael's ArthursStyle Chicken Schnitzel with Whipped Honey

WebFor the chicken schnitzel: 4 pieces boneless, skinless chicken. Salt and pepper. 1 ½ cups flour. 4 eggs, beaten. 2 cups breadcrumbs. 1 teaspoon white pepper. 1 teaspoon ground …

1. For the scallion sauce, heat oil over medium-low flame.
2. Finely chop or process to finely chopped 3 bunches of trimmed scallions.
3. Paste with knife to mix in about 2 teaspoons salt or pulse salt in using food processor.
4. Add to the oil with peppercorn, garlic and ginger, raise heat to boil, then drop back to low and cook to olive green, 30 minutes, stirring occasionally at low bubble.

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Rachael's ArthursStyle Chicken Schnitzel with

WebFor the chicken schnitzel, horizontally halve the chicken breasts to butterfly them, opening the meat like a book. Pound gently to thin 1/8 …

1. For the braised red cabbage, heat a large deep skillet or Dutch oven over medium to medium-high heat
2. Add oil, melt butter into oil, and when it foams, add onion and cabbage, toss to coat, season with salt, pepper, bay, caraway, cumin, allspice and turn to combine
3. Add vinegar and let it absorb a minute, add stock and partially cover, lower heat a bit and cook 1 hour, turning occasionally
4. For the skhug, add juice of 1 lime to high power blender or food processor

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