German date night part 1 – finally!Posted: October 5, 2012
After a shamefully long amount of time after saying that I was going to explore German food, I finally did! Part one at least – drink and dessert is for the weekend! I made this last night and it tasted amazing. The chicken was tender and the breading on it was wonderfully crispy. The green beans were definitely different, but good! They had an interesting tanginess to them from the vinegar, but the caramel-ly sweetness from the brown sugar helped balance it out. If you try these, I am very interested to hear what you thought and what changes you made!
This is what I am looking forward to with trying these new foods – getting your feedback on what you thought of some of these recipes and what you would do to change them up. These recipes are going to be using flavor combinations that I’m not used to, so I will definitely be experimenting! I am also going to give you my honest opinion on the foods that I try. If I don’t like something, I will tell you!
But back to the German chicken and green beans. Together these tasted really good together. The tanginess of the green beans was a nice balance to the bread-y buttery-ness of the chicken (don’t you like all of these new words I’m coming up with?). Let me know what you think if you try these out!
1 clove garlic, minced
1/2 teaspoon fresh parsley, minced
freshly ground pepper
1 cup fresh breadcrumbs
1/2 cup grated parmesan cheese
4 chicken cutlets, pounded to 1/4″ thickness
4 tablespoons olive oil
1 tablespoon butter
1/4 cup dry white wine
1/2 cup chicken broth
1 tablespoon fresh lemon juice
Beat the eggs in a shallow bowl with the garlic, parsley, salt and pepper. In another shallow bowl, combine the breadcrumbs and parmesan cheese. Dip each chicken cutlet into the egg mixture, coating completely, then dredge in the breadcrumb mixture.
Heat 2 tablespoons oil in a medium skillet over medium-high heat. Add 2 of the cutlets and cook until golden brown and cooked through, about 3 minutes per side. Transfer the chicken to an oven-proof plate and keep warm in the oven. Add 2 more tablespoons oil to the skillet and add the remaining 2 cutlets and cook.
Wipe the skillet clean with paper towels. Heat the butter until melted and add the wine. Heat for 30 seconds and stir in the broth and the lemon juice. Season with salt and pepper and simmer for two minutes.
Pour the sauce over the chicken and serve.
German-Style Green Beans
2 (14oz) cans green beans
6 slices bacon, cooked
bacon drippings (optional)
6 tablespoons apple cider vinegar
6 tablespoons brown sugar
Place all ingredients in a small crockpot and cook on low 6-8 hours. The longer they cook, the stronger and deeper the flavor.