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 but...it 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.
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