Chicken Schnitzel with bacon and white wine: (Serves 4)

Ingredients:

  • 1 teaspoon garlic oil

  • 4 rashers straky bacon

  • 4 chicken escalopes (approx 125g each)

  • 100ml white wine


Process:

  • Put the oil in a frying pan and add the bacon

  • Fry till the bacon is crisp and pan is full of bacony juices.

  • Remove the bacon to a piece of foil, wrap it and set it aside for a moment.

  • Fry the chicken for about 2 minutes a side, until there is no pinkness when you cut into a piece. Make sure the pan’s hot so that the escalopes catch a little, turning beautifully bronze.

  • Remove the chicken to a serving plate

  • Crumble the bacon you’ve set aside into the pan.

  • Pour the wine, letting everything bubble up.

  • Pour over the chicken pieces.

























Source: Nigella: Page 143

1:32 AM | |

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1 comments:

Paul said...

Recipe Edit:

Ingredients:
* Instead of chicken escalopes
- 2 skinless chicken breasts
- 2 eggs
- 20ml (1 tablespoon) milk
- 50g (1/3 cup) plain flour
- 150g (1 1/3 cups) packaged breadcrumbs

Process:
- Whisk eggs and milk together in a bowl.
- Coat chicken pieces in four, shake to remove excess.
- Dip chicken pieces in the egg mixture, coating both sides.
- Coat the chicken in breadcrumbs, pressing firmly to endure the crumbs adhere.

January 31, 2009 at 7:20 PM  

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