FOOD DIARY: February 18th Chicken Snitzel

Last night Diane made one of my favourite meals: a breaded, fried chicken schnitzel. 

Before this main course I sliced some beautiful Swiss Brown mushrooms which Diane then fried in butter and we had them as a first course.

She then made the main by dredging the thinly sliced and flattened chicken breast pieces first in flour, then lightly scrambled egg and then in coarse bread crumbs before being lightly fried.  She served these with baked potato wedges that had been lightly fried after a dusting of smoked paprika.

After this delicious main Diane served a French brie.

As a beverage we enjoyed a bottle of 3 Corners Enterprise Chardonnay.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s