FFW 2021 Wine Catalogue

GERMANY MOSEL

RECIPE Buttermilk and Oat Chicken Schnitzel

INGREDIENTS

METHOD

• 4 chicken breasts, skinned and boneless (about 450 g in weight) • 2 cloves of garlic, crushed • 2 teaspoons sweet paprika • 2 teaspoons driedmarjoram • 200ml buttermilk • 3 tablespoons mild sweet mustard • 50 g porridge oats • 50 g ground almonds • ¼ teaspoon baking powder • 50 g plain flour • 1 teaspoon fine sea salt • Sunflower oil, for frying

1. Place the chicken breasts on a chopping board and bash themwith ameat mallet or the end of a rolling pin until they are around 5 mm thick. Put the chicken into a shallow dish. Mix the garlic, sweet paprika, marjoram, buttermilk andmustard together in a jug, then pour this mixture over the chicken. Mix everything together with your hands (or turn over with a fork), until evenly coated, then cover with clingfilmand leave tomarinate in the fridge for a couple of hours (up to 24). 2. Take the chicken out of the fridge half an hour before you want to eat, to allow it acclimatize. Mix the oats, almonds, baking powder, flour and salt together in a shallow dish. 3. Heat 1 cmof sunflower oil in a large frying pan – this may sound like a lot, but Schnitzel need to be cooked in deep oil. Place each piece of chicken in the flour mixture, turning gently to ensure they are completely coated. Once the oil is hot, put the pieces of chicken into the frying pan and fry for 3minutes on each side, until golden brown all over. Although they should be done in this time, it is always good to check that the chicken is cooked all the way through. 4. Drain on kitchen paper and serve alongside a green salad.

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