” I am learning that one thing I lack (among many) is the attitude of putting my life in the Lord’s hands, and not leaning upon my own strength. I feel the pressure to be perfect all of the time, and to put on the appearance of being in control. I am NOT in control. I never have been – this is the lie I have been visciously telling myself. The Lord is in control and has been from the beginning. Even more than that – when I try to lean on my own strength, I am in the least amount of control possible.
Oh, and I’ve been quite the domestic diva as of late. I’ve been in the mood to try some new recipes and I’ve been loving it (only hope the family agrees :} ) I’ve got to share a recipe with you I tried this week. This particular one was from Rachel Ray – I used the left over in a sandwich the next day. SO yummy!
Smokey Chicken Schnitzel
4 boneless, skinless chicken breasts (about 2 pounds), butterflied
Salt and freshly ground black pepper
1 cup flour, for dredging
4 teaspoons smoked sweet paprika (or plain paprika with 1 teaspoon Cumin)
3 ounces smokehouse-style almonds (half of a 6-ounce can) –I used sunflower seeds – yummo!
1 cup breadcrumbs
1/4 cup parsley, chopped
2 tablespoons canola oil, plus additional as needed
Place each butterflied chicken breast into a large, sealable plastic bag with a just a drizzle of water (don’t seal it too well or the bag will explode!). Pound them into thin cutlets using a heavy-bottomed skillet or meat mallet. Once pounded thin, remove them from the bag, pat them dry and season each breast with salt and freshly ground black pepper.
Place the breadcrumbs, almonds and parsley into a food processor. Pulse until fine.
Set up three pans on the counter: in one pan, combine the flour and smoked paprika. In the second pan, beat the eggs. In the third pan, place the almond-breadcrumb mixture.
Dredge the pounded-out chicken breasts in the seasoned flour, then dip them in the beaten eggs and coat them in the ground almond and breadcrumb mixture, pressing each breast into the mixture slightly to make sure the almonds stick. Reserve the coated breasts on a plate as you finish them.Wash your hands after handling the raw poultry.
In a large skillet over medium-high heat, pre-heat the canola oil. Cook each of the cutlets in the hot oil until brown on each side and cooked through, about 3-4 minutes per side. Work in batches to cook all of the schnitzel. Keep the finished cutlets warm on a plate covered with aluminum foil. If necessary, add another tablespoon of oil to the pan between batches.
Serve with a lemon wedge and salad!