Bekka’s Sammie Corner

By Bekka 

Schnitzel 

What you need:

Chicken/veal/pork

Flour

Eggs 

Breadcrumbs 

Salt & pepper 

Tallow 

Lemons

Potato salad 

Yellow potatoes 

Cucumber 

Sweet onion 

Dressing

Olive /avocado oil 

White vinegar 

Mustard (yellow & Dijon)

Sugar (omg)

Bekka’s Schnitzel Dinner

This delicious and easy-to-make chicken schnitzel is a crowd pleaser! I make this whenever we invite friends over for more of an adult evening in.  I normally use around 3kgs of chicken breast, cut in half. This makes around 20 schnitzels. This will easily serve 8-10 people plus leftovers for sandwiches the next day. Organization is key with schnitzel preparation. Get your plates lined up and your frying pans ready! 

(This recipe is for 4-6 servings)

Preheat oven to 180F. Have an oven-proof tray ready.

Pound to a 1/4 inch thick:

• 1 lbs/2 kgs of chicken breast or whatever type of meat you are using

Season with:

• Salt and pepper 

Spread on plate:

• Flour 

Beat together in a bowl and transfer to shallow plate 

• 2 eggs (more if needed)
• 1tbs of milk (optional)

Spread on another plate:

• 2 cups of dried breadcrumbs (more if needed)

Dredge the chicken lightly in the flour and shake off any excess. Dip into the egg mixture, and then coat with breadcrumbs, pressing down on the crumbs slightly to help them adhere to the schnitzel. Heat in a large skillet over medium-high heat:

• 4 tbsp of tallow / oil 

Cook the schnitzel in batches, adding more tallow or butter to the skillet as needed. Fry until nicely browned: 1.5 to 2 minutes each side, and then keep them warm on the platter in the oven. Season to taste with salt and pepper. 

Serve simply with:

• Lemon wedges and lingonberry sauce 

Bekka’s Bavarian-style Potato salad 

Boil until just soft enough to pierce with a fork:

• 5-6 yellow or gold potatoes 

Drain and cool whole potatoes. Once cooled, peel and slice potatoes and combine in a bowl with:

• Sliced cucumber 
• Chopped sweet onion 

Combine in a blender equal part of:

• 1/4 cup White vinegar 
• 1/4 cup Olive oil 
• 1/4 cup Mustard (optional half dijon half yellow) 
• 1/4 cup Water 
• 1-2 Tbsp of sugar  
• Salt and pepper to taste 

Taste and adjust as desired. Toss together with potato salad. This salad is best if refrigerated overnight and served the next day. Bring to room temperature before serving. Garnish with green onion. 

Leftover Schnitzel Sammies 

Leftover schnitzel makes the perfect sandwich. Add a warmed-up schnitzel to a freshly baked bun, cut in half, add ketchup and/or sweet mustard, and serve. 

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Note from Stackchain Magazine: No Bitcoin (or inferior monies) were exchanged for this article. Did Bekka even get so much as a thank you from you insufferable rapscallions for slavering away in the kitchen all day making Schnitzel. Did you even notice she trimmed her hair? Did You? If you’d like to tip Bekka some sats in an attempt to make her feel better for you being a good for nothing who’s she’s giving the best years of her life too. You can send them to bitcoinbekka@getalby.com