My husband and children have German descents and I haven't cooked or done a thing to acquaint them with their German heritage. Not that they ask or care; but it came to me after I saw this recipe on Food Network.
Chicken Schnitzel has everything I was looking for besides getting A.J. and the homegirlz feeling a little German. For me, the ease of preparation, the flavor AND the mustard sauce! There's a rumor spreading like wildfire in my house that I was spotted eating just the mustard sauce; but that's all it is, a rumor.
The important factors for my husband and children are it's fried and it's chicken. Fried Lebensmittel-Regeln! In English, Fried food rules! Gotta love the Google translator.
For the mustard sauce:
1/2 cup plain low-fat Greek yogurt
1/4 cup whole-grain mustard (I used Zatarain's Creole Mustard)
Whisk the yogurt and mustard in a bowl until smooth. Cover with plastic wrap and refrigerate until ready to serve.
For the Schnitzel:
5 slices wheat or white bread, toasted and then cut into cubes
3/4 teaspoon dried marjoram
Kosher salt and freshly ground pepper
1/2 cup all-purpose flour
1/2 teaspoon paprika
1/4 teaspoon of freshly grated nutmeg
2 large eggs
4 chicken cutlets or chicken tenderloins (about 1 1/2 pounds total)
Canola or vegetable oil, for frying
Pulse the bread in a food processor until finely ground. Transfer to a shallow dish and add the marjoram, and salt and pepper to taste. In another shallow dish, season the flour with the paprika and nutmeg. Beat the eggs in a third dish. Season the chicken with salt and pepper.
Dredge each cutlet in the flour, shaking off the excess. Dip in the egg mixture and then in the breadcrumbs, pressing to coat both sides.
Don't skimp on the mustard sauce...you heard it here first!