Never, ever, ever again
Sometimes there are things you try that you realize you should never again do. Running after a full meal. Binge drinking the night before a big work meeting. Sticking a two prong in a socket on a dare…. Well I’ve never done 2 of those 3 things but I recently did something else I am never going to do again: consume Kentucky Fried Chicken. My roommate and her boyfriend left behind some fried chicken before they went away on spring break. Normally I would NEVER eat this stuff, it’s just loaded with fat and the meat is not the free range, humane, organic etc etc stuff I prefer to buy at my local Co-op *however* there were special circumstances. Namely waking up after being out all night with no food in the fridge that didn’t involve cooking and a painful grumbling in my stomach. Little did I know that would hardly compare to the painful grumbling to follow after eating two pieces of KFC. I don’t know if it was food poisoning or just the high intake of fat, which my body isn’t used to, that caused my discomfort but either way it was miserable. Never, ever, ever, ever again. I’m going to give you something FAR better as a substitute so read on.
That’s what I get for not eating my 100% free range, never caged antibiotic free chicken. I buy Rocky or Rosie Chicken from my local Food Co-op and it tastes so much better. If you are what you eat, you are also that which you eat…eats. 99% of the time the meat provided by a restaurant, especially fast food, is NOT fed a diet that is natural to that animal. I know that “all natural” is not a buzz word all people believe in, and tonight I’m not up for climbing onto my soap box. If you are interested though, in learning about how you can eat red meat that has a fat profile similar to lean white meats you really should consider reading “The Omnivore’s Dilemma.” It changed my life and it’ll change yours too.
Anyway if you want some pan fried chicken that’s more stomach friendly and some delicious blue cheese biscuits to pair with them, read on.
Chicken Schnitzel w/Apple Frisee
Adapted from Bon Apetit
- 4 large skinless boneless chicken thighs (each about 5 ounces)
- Whole Wheat Flour
- 2 eggs
- 1 tablespoon minced fresh Italian parsley
- 3 cups whole wheat panko bread crubs
- 1 1/2 tablespoons unsalted butter, divided
- 1 1/2 tablespoons canola oil, divided
- 4 1/2 tablespoons fresh lemon juice
- 1 1/2 large shallots, finely chopped
- 1/2 teaspoon finely grated lemon peel
- 4 1/2 tablespoons extra-virgin olive oil
- 2 3 -to 4-ounce heads of frisée, coarsely torn
- 2 small heads of Belgian endive, cut crosswise into thin strips
- 2 small Pink Lady or Jazz apples, quartered, cored, cut into matchstick-size strips
- 9 radishes, trimmed, thinly sliced
- 3 tablespoons coarsely chopped fresh Italian parsley
Place large piece of plastic wrap on work surface. Unfold 1 chicken thigh near 1 end of plastic. Fold other end of plastic over chicken to cover completely. Using mallet, pound chicken to 1/4- to 1/3-inch thickness. Set cutlet aside in plastic sheet. Repeat with remaining chicken thighs and 5 more sheets of plastic wrap. DO AHEAD: Cutlets can be made up to 1 day ahead. Refrigerate wrapped in plastic.
Place large scoop of flour in shallow dish (such as pie dish). Beat eggs and parsley in another shallow dish to blend. Place 2 cups breadcrumbs in third shallow dish. Unwrap 1 chicken cutlet and sprinkle all over with salt and pepper. Coat cutlet completely with flour, then egg mixture, then breadcrumbs. Transfer cutlet to rimmed baking sheet. Repeat with remaining chicken cutlets, adding more flour and breadcrumbs as needed.
Divide half of butter and half of oil between 2 large skillets; melt butter with oil over medium-high heat. Add 3 cutlets to each skillet. Cook until coating is golden brown and crisp on bottom, about 3 minutes. Using spatula, transfer chicken to sheet of foil. Divide remaining butter and remaining oil between skillets; swirl to melt butter. Return chicken, browned side up, to skillets. Sauté until bottoms are browned and chicken is cooked through, about 3 minutes longer. Transfer chicken to plates. Serve with Frisee Salad (recipe following) and Blue Cheese Puffs
Combine lemon juice, chopped shallots, and grated lemon peel in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewhisk before using.
Combine frisée, endive, apples, radishes, and parsley in large bowl. Toss salad with dressing and serve.