Are you looking for a hearty, comforting meal that's bursting with flavor? Look no further! This Schnitzel and Knepp recipe is a true culinary delight, a traditional dish that's surprisingly easy to make at home. Perfect for a cozy weeknight dinner or a special occasion, this recipe is guaranteed to impress. Forget takeout – let's dive into the satisfying world of homemade comfort food! This easy recipe is perfect for those seeking delicious dishes and healthy meals, a fantastic addition to your quick dinner ideas repertoire.
Ingredients:
For the Schnitzel:
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko bread crumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- Vegetable oil, for frying
For the Knepp:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup lukewarm water
- 1 cup cooked potatoes, mashed
- 1/2 cup cooked carrots, finely diced
- 1/4 cup chopped onion
- 2 tablespoons butter
- Salt and pepper to taste
Instructions:
Preparing the Schnitzel:
- Place flour, salt, pepper, paprika, and garlic powder in a shallow dish. Whisk together the eggs in a separate shallow dish. Spread panko bread crumbs in a third shallow dish.
- Pound chicken breasts to an even thickness of about 1/4 inch using a meat mallet. This ensures even cooking.
- Dredge each chicken breast in flour, then dip in the beaten eggs, ensuring it’s fully coated. Finally, coat thoroughly in panko breadcrumbs. Gently press the breadcrumbs to adhere.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once hot (a breadcrumb dropped in should sizzle immediately), carefully place the schnitzel in the skillet, being careful not to overcrowd.
- Fry for about 3-4 minutes per side, until golden brown and cooked through. Remove from skillet and place on a wire rack to drain excess oil.
Preparing the Knepp:
- In a large bowl, combine flour and salt. Gradually add lukewarm water, mixing until a soft dough forms. Knead for a few minutes until smooth.
- In a separate bowl, combine mashed potatoes, diced carrots, and chopped onion.
- Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Cut into small squares or diamonds (about 1-2 inches).
- Place a small spoonful of the potato and carrot mixture onto the center of each dough square. Fold over to form a triangle or half-moon shape and press the edges to seal.
- Melt butter in a large skillet over medium heat. Add the knepp and cook for about 10-15 minutes, turning occasionally, until golden brown and heated through. Season with salt and pepper to taste.
Serving:
Serve the crispy schnitzel alongside the savory knepp. A simple side salad or some steamed green beans complements this dish beautifully.
Tips and Variations:
- For extra crispy schnitzel: Double-dip the chicken in the egg and panko mixture for an extra crunchy coating.
- Spice it up: Add a pinch of cayenne pepper or some chopped chili flakes to the panko breadcrumbs for a spicy kick.
- Vegetarian option: Substitute the chicken with halloumi cheese or firm tofu for a delicious vegetarian alternative.
- Customize the knepp: Add other vegetables like peas, mushrooms, or spinach to the knepp filling.
Nutritional Information (per serving, approximate):
Calories: Approximately 500-600 (depending on serving size and oil used) Protein: Approximately 35-45g Fat: Approximately 25-35g Carbohydrates: Approximately 40-50g
This Schnitzel and Knepp recipe offers a fantastic blend of flavors and textures, making it a truly satisfying and memorable meal. Enjoy this delicious dish and let us know how it turned out! Homemade cooking doesn't get much better than this. It's a true example of the best recipes for a comforting and flavorful dinner.