Tonight I decided to try Rachael Ray's Chicken Schnitzel. I went to the freezer and realized quickly I only had one package left which I was saving for a different meal so I used thin pork cutlets instead.
The recipe calls for making the usual dredging combination - flour with seasoning (this time Smoked Paprika), bread crumbs with parsley and chopped smokehouse almonds (I omitted the almonds as my son is allergic) and the usual egg glue.
She made a sauce to go with it, which I omitted.
The pork came out thin and crisp, just delicious. The recipe is on Rachael's website, from her tv show. It is called Smokey Chicken Schnitzel with Honey-Mustard Salad.
I cut the paprika in half as she had 4 tsp which I thought was too much. I should've added a bit more than I did because they weren't smokey at all. I was thinking of trying chipotle instead the next time I try this. Smokier and more taste IMHO.
Has anyone else tried this recipe? Did you make it the way she asked or just do it your way?
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Comments: 8
And I would have probably made a sour cream gravy or sauce to go over the top and served with mashed potatoes or egg noodles.
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