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COCONUT SCHNITZEL WITH ALMOND BUTTER SAUCE

 
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Amarante




 
 
 
 

Post  Thu, Apr 25 2019, 1:14 pm
COCONUT SCHNITZEL WITH ALMOND BUTTER SAUCE

Excerpt From: Paula Shoyer. “The New Passover Menu

SERVES 8

PREP TIME 20 minutes
COOK TIME 25 minutes

ADVANCE PREP Sauce may be made 3 days in advance; chicken is best eaten the same day, but may be made 1 day in advance

When almond butter for Passover appeared on the market a few years ago, my first thought was, what dessert can I make with it? What I ultimately came up with was a mock peanut sauce to be used as part of this main dish. You may also serve the schnitzel straight, or with your favorite BBQ or other nut free sauce

FOR THE SAUCE

½ cup (120ml) almond butter
¾ cup (180ml) boiling water
1 clove garlic, crushed
1 tablespoon cider vinegar
1 tablespoon finely chopped red onion
1 tablespoon sugar
Salt and black pepper

FOR THE CHICKEN

1½–2 pounds (750g–1kg) chicken scaloppini (or see Cutting Chicken Slices)
½ cup (65g) matzoh cake meal or potato starch (80g)
3 large eggs, beaten
¾ cup matzoh meal, Passover crumbs, or Passover panko
1 cup (85g) dried coconut flakes (not shredded coconut), not toasted
2 teaspoons garlic powder
¼ teaspoon salt
½ teaspoon black pepper
3 tablespoons (45ml) vegetable oil, or more as needed

To make the sauce

IN A MEDIUM BOWL or 2-cup (480-ml) liquid measuring cup, whisk the almond butter and boiling water until smooth. Add the garlic, vinegar, red onion, sugar, and salt and pepper to taste, and whisk well. May be made 3 days in advance; cover and store in the fridge. Serve at room temperature.

To make the chicken

PREHEAT oven to 300°F (150°C).

PLACE the cake meal in one shallow bowl and the eggs in a second shallow bowl. In a third shallow bowl, mix the matzoh meal, coconut flakes, garlic powder, salt, and pepper until well combined. Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. Dip both sides of each piece of chicken into the cake meal, then dip each piece into the beaten eggs and, finally, into the coconut breading.

WORKING in batches, cook each piece of chicken for 2 to 3 minutes per side, or until golden. The pieces do not need to be completely cooked through; just cook until golden. Do not crowd the pan. As each piece finishes browning, remove to a baking sheet. When the pan seems dry, add the remaining tablespoon oil, plus more if needed. When all the chicken has been cooked, place in the oven for 10 minutes. Serve the chicken with the almond butter sauce on the side.
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amother




Khaki
 

Post  Thu, Apr 25 2019, 2:35 pm
Amarante wrote:
COCONUT SCHNITZEL WITH ALMOND BUTTER SAUCE

Excerpt From: Paula Shoyer. “The New Passover Menu

SERVES 8

PREP TIME 20 minutes
COOK TIME 25 minutes

ADVANCE PREP Sauce may be made 3 days in advance; chicken is best eaten the same day, but may be made 1 day in advance

When almond butter for Passover appeared on the market a few years ago, my first thought was, what dessert can I make with it? What I ultimately came up with was a mock peanut sauce to be used as part of this main dish. You may also serve the schnitzel straight, or with your favorite BBQ or other nut free sauce

FOR THE SAUCE

½ cup (120ml) almond butter
¾ cup (180ml) boiling water
1 clove garlic, crushed
1 tablespoon cider vinegar
1 tablespoon finely chopped red onion
1 tablespoon sugar
Salt and black pepper

FOR THE CHICKEN

1½–2 pounds (750g–1kg) chicken scaloppini (or see Cutting Chicken Slices)
½ cup (65g) matzoh cake meal or potato starch (80g)
3 large eggs, beaten
¾ cup matzoh meal, Passover crumbs, or Passover panko
1 cup (85g) dried coconut flakes (not shredded coconut), not toasted
2 teaspoons garlic powder
¼ teaspoon salt
½ teaspoon black pepper
3 tablespoons (45ml) vegetable oil, or more as needed

To make the sauce

IN A MEDIUM BOWL or 2-cup (480-ml) liquid measuring cup, whisk the almond butter and boiling water until smooth. Add the garlic, vinegar, red onion, sugar, and salt and pepper to taste, and whisk well. May be made 3 days in advance; cover and store in the fridge. Serve at room temperature.

To make the chicken

PREHEAT oven to 300°F (150°C).

PLACE the cake meal in one shallow bowl and the eggs in a second shallow bowl. In a third shallow bowl, mix the matzoh meal, coconut flakes, garlic powder, salt, and pepper until well combined. Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. Dip both sides of each piece of chicken into the cake meal, then dip each piece into the beaten eggs and, finally, into the coconut breading.

WORKING in batches, cook each piece of chicken for 2 to 3 minutes per side, or until golden. The pieces do not need to be completely cooked through; just cook until golden. Do not crowd the pan. As each piece finishes browning, remove to a baking sheet. When the pan seems dry, add the remaining tablespoon oil, plus more if needed. When all the chicken has been cooked, place in the oven for 10 minutes. Serve the chicken with the almond butter sauce on the side.


That sounds absolutely dreadful>
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Amarante




 
 
 
 

Post  Thu, Apr 25 2019, 4:44 pm
Thanks for your unsolicited opinion. Very Happy

Is there a reason you felt you had to share?

Not that I give a hoot, but I read loads of recipes that aren't appealing to me and I never felt the need to opine. LOL LOL
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ra_mom




 
 
 
 

Post  Thu, Apr 25 2019, 4:45 pm
It sounds fresh and delicious. Enjoy your shnitzel!
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Amarante




 
 
 
 

Post  Fri, Apr 26 2019, 10:24 am
ra_mom wrote:
It sounds fresh and delicious. Enjoy your shnitzel!


I thought the need for another khaki to comment gratuitously on a recipe she (or he Very Happy ) had never tried was funny and spoke more to the parochial tastes of khaki than anything else.

Why the need to post and do so anonymously LOL LOL

The recipe is a riff on what is a VERY common appetizer - coconut fried shrimp so here schnitzel is substituted for fried shrimp but using coconut flakes as part of the coating is extremely popular.

Having some kind of nut butter based sauce is also very common - the very delicious Chicken Satay which is a delicious Thai recipe is grilled chicken with a peanut sauce.

As the very treif saying goes - don't put pearls before swine LOL LOL

I am just very amused in terms of the sociological dynamic that would cause someone to feel the need to express their distaste for a recipe they hadn't cooked.
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