Simple Fare by Mordechai Karen;

Author:Mordechai, Karen;
Language: eng
Format: epub
Publisher: Abrams
Published: 2017-04-12T04:00:00+00:00

Dukkah-Covered Schnitzel

baby gem lettuce

fennel

pea shoot

roasted garlic dressing

This dish is a contemporary take on a classic schnitzel. Served with a clean spring salad, it is a light and beautiful meal. Encrusting the chicken in dukkah creates a perfect crunchy exterior and lends aromatic flavor. You can experiment with different dukkah varieties (this page) or simply go the classic bread crumb route.

For the dressing

2 egg yolks

8 to 10 Garlic Confit cloves (this page)

1½ tablespoons white wine vinegar

2 tablespoons sherry vinegar

Juice of ½ lemon

¾ cup (180 ml) olive oil

Sea salt and freshly ground black pepper

For the schnitzel

1 cup Earth Dukkah (this page)

½ cup (45 g) bread crumbs

¼ cup (25 g) finely grated Parmesan cheese

4 chicken cutlets, lightly pounded to ½ inch (12 mm) thick

3 tablespoons olive oil

3 heads baby gem lettuce, halved or quartered

2 cups (130 g) pea shoots

½ cup (45 g) shaved fennel (less than ½ bulb)

Chopped fresh flat-leaf parsley, for serving

Serves 4

For the dressing: In a food processor, combine the egg yolks, garlic, vinegars, and lemon juice and pulse to combine. With the motor running, slowly add the olive oil in a steady stream. Season with salt and pepper. Pour half the dressing into a wide, shallow bowl. Pour the remainder into a separate small bowl and set aside.

For the schnitzel: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a wide, shallow bowl, combine the dukkah with the bread crumbs and Parmesan. Set the shallow bowl of dressing nearby. Working one at a time, dip each cutlet into the dressing until completely coated. Let the excess dressing drip off, then dredge the cutlet in the dukkah mixture, making sure both sides are evenly coated. (Discard the dressing you used for the cutlets.)

Arrange the coated cutlets on the prepared baking sheet and drizzle with the olive oil on both sides. Bake for 20 minutes. Remove from the oven and carefully flip each cutlet. Return to the oven and bake until the cutlets are evenly golden and cooked through, about 5 minutes more.

Spread a bit of the reserved dressing on a platter and top with the lettuce, pea shoots, and fennel. Add the chicken cutlets and sprinkle with the parsley. Serve with the reserved dressing on the side.

Market Variations

To make the market variations, replace the underlined ingredients with the items listed below. For more detail, see this page.

Variation 70

bread crumb / romaine / cucumber / watercress

Variation 71

panko / red leaf lettuce / summer squash / chickweed

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