RecipeHive

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Chicken Schnitzel with Lemony Anchovy salad a la New York Times

Posted by in Shared Member Recipes

Dressing:

6 anchovy fillets

1 small clove garlic, minced

kosher salt

freshly ground pepper

lemon zest from 1 lemon

2 1/2 Tbsp fresh lemon juice

7-8 Tbsp extra virgin olive oil, to taste

Schnitzel:

2 eggs beaten

1/2 Tbsp Dijon mustard

1/2 cup seasoned flour (with paprika, nutmeg and cayenne)

1 1/2 cup panko or breadcrumbs

2 lbs chicken cutlets, pounded to 1/8 inch thick

Safflower oil for frying

1 Tbsp capers

Salad:

2 quarts mixed baby greens

2 cups soft herb leaves, like mint, tarragon, basil, parsley, cilantro, chervil, chives

1 scallion, thinly sliced

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The Best Rolled Sugar Cookies

Posted by in Shared Member Recipes

“Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise! NOTE: I make icing with confectioners’ sugar and milk. I make it fairly thin, as I ‘paint’ the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.”