So this was the week that nearly didn’t happen – I asked my lover to choose a recipe because I was crazy busy at work, and I couldn’t find the ingredients for what he chose. So as an emergency replacement, I am very proud to present: Chicken Schnitzel. Tadaaa.
I was interested to try Nigella’s take on Chicken Schnitzel, my Lover made his Polish Grandmother’s Polish Schnitzel (breadcrumbed etc) so I was keen to try it German style.
Absolutely no ingredients: 1 chicken breast each (an escalope), 2 rashers of bacon each, 25ml of white whine each, and a teaspoon of garlic oil for the frying pan.
Nigella says to use escalopes, but as usual I couldn’t find exactly that in Hammersmith Sainsbury’s, so I bashed a pair of breasts with my rolling pin. I could have worded that better… then my lover said I was being too gentle with them then bashed them really flat – about half an inch I think.
Turn the pan on quite high, add the oil and then the bacon.
Fry the bacon until crispy and then set it aside in some foil to keep warm.
Fry the chicken for 2 minutes on each side, make sure you check the chicken is cooked before taking it out the pan (Nigella recommends cutting into it to check for pinkness – mine took about 5 minutes in total)
When the chicken is done plate it up (or remove it to a serving plate if it takes your fancy). Crumble the bacon into the pan, pour in the wine and stir it around until it all bubbles up (this bit happened far too quickly to take a picture)
Pour this over the chicken and eat it. I was surprised how quickly this cooked – if I hadn’t chosen to serve it with oven chips dinner would have been done in 10 minutes!
As my lover just this minute said “This weekend you’ve cooked two quick meals that we’ll definitely have again” and we definitely will. Sorry Babushka, I prefer my Schnitzel German style!
Nigella Express, by Nigella Lawson (Chatto & Windus 2007 ISBN 9780701181840)