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Friday, April 23, 2010

Oktoberfest in April

Ahhh Oktoberfest... 16 days celebrating nothing but German food and beer....What's not to love?

October seems eons away, so last week we declared it...

Oktoberfest in April

Just as we took didn't strictly adhere to the true dates of Oktoberfest, we took some creative liberty in our menu...

Chicken Schnitzel

Typically Germans use veal....but my friend Allison makes a fantastic chicken cutlet which we renamed "Chicken Schnitzel" for the purposes of this blog entry....

Bier (or beer)

Ok so Hoegaarden isn't exactly German beer...I looked it up and it's actually from Belgium. Close enough, no? This is Oktoberfest in April (not October), after all.

Potato Salad

Authentic recipes for German potato salad don't call for mayo.. but I wanted to practice whipping my own so this recipe had to suffice. I used this delicious potato salad recipe from class which is essentially just roasted red potatoes and mushrooms that are cooled than mixed in with homemade mayo, watercress, basil, garlic paste, salt and pepper.

Sauteed Broccoli

Really no correlation to Oktoberfest but we thought the meal could use some green...I'm sure they must eat broccoli in Germany anyway. Super simple to make - we just sauteed some fresh broccoli in oil and added some minced garlic and red pepper flakes. Mahlzeit!

How to make Allison's famous chicken schnitzel/cutlets:
  • 12 thin boneless chicken breasts
  • Italian style bread crumbs
  • Spices (garlic salt, onion salt, Italian seasoning, salt and pepper)
  • 2-3 eggs beaten
  • Frying pan
  • Oil (about 2 cups)
  • Large freezer bag

Allison's mise en place.

Heat about 2 cups of oil in a pan over medium high heat. According to Alli, it's ready when you sprinkle water in it and it "snaps" and "sizzles."

While you are waiting for the oil to heat up, place about 2 cups of breadcrumbs in a large freezer bag. Season with salt, pepper, garlic salt, onion salt and Italian seasoning.

Dip chicken in egg. Then place in bag with breadcrums. Shake to cover chicken.

Remove chicken from the bag and put into the pan with oil (once it is heated). Repeat with remaining chicken.

Watch carefully! Chicken should turn a golden color and should not burn. If it is beginning to burn, lower the heat.

Flip over when they are golden on one side. Cook until the other side is golden.

Remove from heat, let rest on paper towels and serve!

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