Wednesday, November 10, 2010

puttin' on the shnitz

it was dumb of me to stay out this late sans dinner, but i guess i lost track of time while feeling up the incredibly soft throws at pottery barn.
anyway, i got home at 9:12pm. starving.
and i swear, not a word of a lie, that i was finished eating dinner by 9:37. that's 25 minutes to prepare and eat dinner. all i'm saying is, if you don't have 25 minutes to devote to making a fresh and delicious dinner, then i don't know how to help you. i'm also saying that a certain rachel ray can kiss my a with her idiotic 30-minute meals. boom.

shnitzel, (the only food item my paternal grandmother [may she rest in peace] knew how to cook)-(kinda), is basically (for all of you non-jewish or eastern european folk) a large chicken finger. 
*read outside the brackets for the annotated version of that sentence.

rather than using the traditional breadcrumbs or crushed corn flakes to coat the chicken, i opted for a coating made of nacho chips that i zapparooed in the coffee grinder for a couple seconds. nacho-bit coated fried chicken. nuff said.
you'll need a thin piece of chicken breast. you can buy a regular one and then force it into thinness by pounding it down, or do it like me and buy 'scalloppini' chicken breast-cut nice and thin.
rinse your breast (ha) and pat it dry with a paper towel. then dip it in a beaten egg followed by your choice of crumbs. (i added cayenne pepper, black pepper and sea salt to my nacho crumbs, but you can add any dry spice to any kind of crumb).
then all you gotta do is lay it flat on a hot pan with a bit of oil in it for 4-5 minutes on each side. 
ha! now you're laughing!

make this dinner remotely healthy with a big fresh salad and dijon-lemon vinaigrette


  1. I like that you sliced the tomatoes in cubes.

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