Chicken Schnitzel with Bacon

Continuing with Nigella Express we’ll cook a quick meal from the Against the Clock section of the book.

If you need to cook something quickly you will need thin cuts of meat. It only calls for 4 simple ingredients and you’ll have this on the table in under a half hour. Here is the recipe ……but I generally double it so we have leftovers for lunch. Or soup ingredients.

Chicken Schnitzel with Bacon and White Wine

1 teaspoon garlic infused oil

4 strips bacon (I always use more)

4 4 oz. chicken escalopes or boned and skinned chicken breast halves

1/3 cup white wine

Step 1 - Put garlic oil in skillet and add bacon.

Step 2 - Fry till the bacon is crisp and pan is full of bacony juices. Remove bacon and keep warm. You can wrap it in foil.

Step 3 - Fry chicken for about 2 minutes per side, until there is no pinkness when you cut into a piece.

Step 4 - Remove chicken to a serving plate and quickly crumble bacon you had set aside, then pour wine in and let everything bubble up. Pour over the chicken pieces.

Serves 4 (which is why I double it. Love leftovers!)

This went well with Nora Spanish White Albariño. We were actually meant to have crab cakes with this wine paired quite well with this dish.

You can have sides of rice or potatoes, add a salad and you have a quick tasty meal. Now, since I had a bit of time before I needed to have dinner on the table I opted for a long cooking vegetable dish of roasted root vegetables.

Nigella rocks. I’ve always said that……….

Oh, by the way...this one is on page 143.


Joie de vivre said...

Hi Tina! Thanks, as always, for reading and commenting. For me, red lentils have always broken down more than brown lentils when I have used them. But the only way to know if it would work is to try them. For sure you won't get the same color as mine, but I am not positive on the difference in color. I can find red lentils easily at one local grocery store (a Fred Meyer? Not sure where you's slightly more higher end than an Albertsons) in their bulk section and also at our local health food store in their bulk section. I have swapped split peas out for red lentils once when I couldn't find them. The texture was similar, but obviously there, the taste was completely different. Let me know how it turns out if you try it! I'm curious!

Le laquet said...

Nigella does indeed rock, especially as she makes it ok to eat as well as cook - women do not need to be stick thin waifs crunching on celery - not saying I wouldn't like to loose more weight mind you ;o) You also know how much I LUUUURVE leftovers!

I do a similar dish by Nigel Slater (big pal of Nigella - she was all over his first series as a guest chef!) called Coq au Riesling - you want the recipe?

Pierce said...

Joie - Thank you, I will check another shop for the red ones. Had no idea there was a difference. It will be a good experiment!

Jo - I have made Coq au Riesling from Nigella Express before. Or wait, was that in a Frnch cookbook I have?...Hmmmm. Sure, I would love your recipe. It may be a bit different.

First time I heard of Nigella was through public radio. She was doing an interview on her book Nigella Feasts. I loved how she said just what you did, Jo - that women are meant to enjoy eating...not worry about every morsel.

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