Ever on the quest for quick, simple meals that still qualify as comfort food, this week's recipe brought back memories of the Gasthaus in Waukesha, WI, with their wiener schnitzel. (A la holstein? Yes, please!)
4 skinless, boneless chicken breasts
1 Tbsp flour
2 Cups panko breadcrumbs
butter and oil for frying
Equal measures of:
Split the chicken breasts on the flat as though you were going to butterfly them, but you want to end up with two individual cutlets rather than one large piece of chicken. Toss in the flour and then press into the panko.
Over medium-high heat, saute chicken two cutlets at a time in vegetable oil, adding a pat of butter near the end to turn the panko golden. Add to a baking dish in a low (180-degree) oven until finished cooking all chicken. Reserve the pan.
Make your gremolata by finely chopping equal parts flatleaf parsley, garlic and lemon zest. I tried this in the Magic Bullet, not my finest product. Still had to chop everything by hand.
Cook 8 ounces angel hair or other pasta until al dente, then drain and return to pan. Mix in one tablespoon of gremolata and one tablespoon of butter.
Reheat the saute pan and toast the remaining panko. Deglaze the pan with the juice of one lemon and toss with the angel hair. Remove chicken from the oven and plate with angel hair, and sprinkle the chicken with gremolata.