Each week there is a group of bloggers who take on a countries cuisine one dish at a time. In an effort to expand my horizons and eat more diversified dishes... but still keeping with my love of all things Greek... I have now joined this illustrious group. My Kitchen My World is now moderated by the lovely Lauren of I'll Eat You. The group chooses a country every Sunday. Last week's country was chosen by Roxanne of Roxanne's Road Rules who is sending us to Germany to celebrate Oktoberfest!
In keeping with this weeks theme country I decided upon a traditional dish of Schnitzel with a side of Bavarian Potato Salad. Chef Eric Mulder of the Concordia Club in Kitchener, Ontario calls this salad "Bayrisher kartoffel salat". Fortunately you don't have to be able to pronounce it to enjoy it. It's a German potato salad served warm or at room temperature and it's definitely one of the tastiest I have had.. It appreciates a few days to have the flavours marry together for the ultimate in potato salad. Don't wait for Oktoberfest to try making it! You'll be waiting a whole year!!!
** Chicken Schnitzel with Bavarian Potato Salad**
When I was 18 I travelled to Europe for an extended holiday and found myself in Munich at a Bierhausen in the heart of the city. I still remember huge walls of rotisseries of salted chicken roasting slowly and trying to drink the equivalent of 3 steins of beer in one shot. Oktoberfest was first held in Munich in 1810 in honor of the marriage of Crown Prince Ludwig. It attracts over 6 million people every year who consume 1.5 million gallons of beer, 200,000 pork sausages and 480,000 spit-roasted chickens during the annual 16-day beer festival.
Where I grew up in Southern Ontario Oktoberfest has been celebrated since 1969. Kitchener-Waterloo Oktoberfest has developed its own traditions, becoming the largest Bavarian festival in North America with the greatest Thanksgiving Day Parade in Canada. Thousands of visitors celebrate annually at their " Festhallen", and by attending one or more of 40 family and cultural events. The local economy is stimulated and over 70 charities and not-for-profit organizations raise funds to support the high quality of life enjoyed in Kitchener-Waterloo.
In keeping with this weeks theme country I decided upon a traditional dish of Schnitzel with a side of Bavarian Potato Salad. Chef Eric Mulder of the Concordia Club in Kitchener, Ontario calls this salad "Bayrisher kartoffel salat". Fortunately you don't have to be able to pronounce it to enjoy it. It's a German potato salad served warm or at room temperature and it's definitely one of the tastiest I have had.. It appreciates a few days to have the flavours marry together for the ultimate in potato salad. Don't wait for Oktoberfest to try making it! You'll be waiting a whole year!!!
** Chicken Schnitzel with Bavarian Potato Salad**
2 large eggs
1 clove garlic, minced
1/2 teaspoon minced fresh parsley
coarse salt
ground pepper
1 cup fresh breadcrumb (made from 3 slices white bread)
1/2 cup grated Parmesan cheese
4 (6 ounce) chicken cutlets, pounded to an even 1/4 inch thickness
4 tablespoons olive oil
1 tablespoon butter
1/4 cup dry white wine
1/2 cup chicken broth
1 tablespoon fresh lemon juice
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Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
In a separate shallow bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs) and Parmesan cheese.
Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat.
Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce.
Wipe the skillet clean with paper towels.
Heat butter until melted and add wine.
Heat 30 seconds and stir in broth and lemon juice.
Season with salt and pepper.
Simmer 2 minutes.
Pour broth mixture over cutlets and serve.
Garnish with parsley and lemon slices.
1 clove garlic, minced
1/2 teaspoon minced fresh parsley
coarse salt
ground pepper
1 cup fresh breadcrumb (made from 3 slices white bread)
1/2 cup grated Parmesan cheese
4 (6 ounce) chicken cutlets, pounded to an even 1/4 inch thickness
4 tablespoons olive oil
1 tablespoon butter
1/4 cup dry white wine
1/2 cup chicken broth
1 tablespoon fresh lemon juice
***************************
Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
In a separate shallow bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs) and Parmesan cheese.
Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat.
Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce.
Wipe the skillet clean with paper towels.
Heat butter until melted and add wine.
Heat 30 seconds and stir in broth and lemon juice.
Season with salt and pepper.
Simmer 2 minutes.
Pour broth mixture over cutlets and serve.
Garnish with parsley and lemon slices.
**Bavarian Potato Salad**
4 cup potato, peeled, and, sliced, 1/4 inch thick
2 cup chicken broth
1 cup bacon, chopped
1/2 cup onion, minced
1 tsp sugar
2 tbsp lemon juice
1 tbsp Dijon mustard
1/2 cup chopped Italian flat-leaf parsley
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Place the potatoes and stock in a small saucepan and bring to a simmer. Cook until the potatoes are tender but still retain their shape. Drain the stock, reserving some.
While the potatoes are cooking crisp the bacon in a skillet. When it is browned and crunchy pour off and reserve the bacon fat. Reserve the crisp bacon.
Whisk together until smooth the lemon juice, sugar, Dijon and 4 tablespoons of the warm bacon fat. Toss with the potatoes, onions, crisp bacon and parsley. Add a bit of the reserved chicken broth to moisten if needed. Season to taste with salt and pepper. Cover and let rest for two hours at room temperature before serving.
2 cup chicken broth
1 cup bacon, chopped
1/2 cup onion, minced
1 tsp sugar
2 tbsp lemon juice
1 tbsp Dijon mustard
1/2 cup chopped Italian flat-leaf parsley
*************************
Place the potatoes and stock in a small saucepan and bring to a simmer. Cook until the potatoes are tender but still retain their shape. Drain the stock, reserving some.
While the potatoes are cooking crisp the bacon in a skillet. When it is browned and crunchy pour off and reserve the bacon fat. Reserve the crisp bacon.
Whisk together until smooth the lemon juice, sugar, Dijon and 4 tablespoons of the warm bacon fat. Toss with the potatoes, onions, crisp bacon and parsley. Add a bit of the reserved chicken broth to moisten if needed. Season to taste with salt and pepper. Cover and let rest for two hours at room temperature before serving.
