Dinner of a Lifetime? Ja Wohl!

So here’s a great dinner idea; I’ve shared some great recipes, but I don’t want you readers to think all I make is sweets!

This is a mix of two cultures: German and Indian.

I introduce: Schnitzel and Curry.

Isn’t that lovely? I’ll try to take it step-by-step w/ hopeful hints. Along w/ schnitzel and curry, you gotta have rice, preferably white rice because white rice + curry is an irresistible friendship. I’ll walk through the schnitzel because that’ll take the most time. And the most patience. Schnitzel technically is made w/ lots of different kinds of meats: chicken, pork, veal, you name it. For this we’ll do it w/ chicken!

Snazzy Schnitzel

Thawed, boneless chicken breast(s) {the flatter the better}

2 eggs

Cooking Oil (whatever you like to use!)

The biggest cooking pan you can get your mitts on

Breading crumbs—the brand doesn’t matter, but go for “Italian” or something tasty-sounding.

1. You’re gonna set up a sort of assembly line for the schnitzel. You’ll have your thawed chicken, eggs and breading. Wisk the eggs in a bowl. If you’re cooking for one or two people, 2 eggs will be more than plenty, but you might need a few more if you’re doing some dinner group activity. The last station is a plate with a little mound of the bread crumbs.
2. Put a couple of tablespoons of oil on the pan, swish it around. Do NOT warm it up until I say so! You’ll thank me later.
3. Take each piece of chicken at a time and submerge it in the whisked eggs. Icky but necessary.
4. Take the eggy, raw meat (haha) and cover it in the bread crumbs. I like mine to have as much breading as possible, so it’s really up to you how much you want to follow this advice. I just lay the chicken on the breading on the plate, and pat it gently so every inch gets covered. Flip it over to get the other side and repeat; I even sprinkle more on each side for extra coverage.
5. Place the breaded chicken on the pan! Set the temperature on medium when you’ve filled the pan or whatever. When I did this before, I heated the pan up before the chicken was on the pan and ended up burning the breading to a deathly crisp but the chicken wouldn’t be cooked all the way. Waste of time and money, right? When you put the chicken on THEN heat the pan, both the breading and meat will be cooked right.
6. Chicken is a BEAST to cook, so don’t throw a hissy fit right away. The best way to cook chicken is just flipping and flipping and FLIPPING. Schnitzel is going to be that traditional golden brown, but it will get dark. And DELICIOUS. You just let both sides of each piece cook and when you feel it’s done, cut each piece in half. Now raw chicken is a sickly pink color; cooked chicken is bleached-teeth white. You’ll know “cooked” when you see it. The meat will be white and firm, and the whole process will make the kitchen smell pre-tty good. And that’s pretty much it! It took me a few tries to get it just right to let other people eat safely, trust me.

Classy Curry

1. It's SO easy; you're gonna face palm yourself on why you didn't think of this sooner. Go buy a box of “Golden Curry” curry. You find it by the awesome Asian delicacies. It’s a small box, the lettering is metallic and most of the box has Japanese letterings. Be not a-feared.
2. This box will have solid blocks of ALL the seasonings you’ll need. You just need water! There’s a recipe on the back you can follow, but if the Japanese has got you hyperventilating, here it goes:
3. Bring the water to a boil in a small pot—y’know, that means you see bubble constantly coming to the surface?
4. Put every last bit of that curry goodness into the water. You can turn it down to low or simmer. It’ll dissolve and take on the consistency of gravy. Delicious, delicious gravy. Once it’s finished, keep it on low, so it’s warm but not fusing into the pan or anything. No crusties!
5. I’d suggest doing the curry once you’ve got the schnitzel cooking at the same time—curry takes little to no time to cook, so yeah, when the stove’s on for the schnitzel, get the curry starting, too.

Rice...I am, NOT an expert on rice. If you’re like me, you’re a pro at instant rice, if anything. So I think I will do the right thing and let you decide how you want to cook your own rice. I just like instant rice, because it works, and takes 5 minutes!

So there you have it—if you need veggies to complete the meal, do so. I’m no expert at veggies, isn’t rice healthy enough? If you need healthy-food advice, this…ISN’T the blog you’re looking for. If you like yummy food, keep reading for sure!

So yes, this is a great meal. The curry goes SO well w/ both the schnitzel and rice, so slather it on! Curry is even quite awesome in “leftover” format, too. This Golden Curry stuff is really good, but it’s not extremely spicy, until you’re into that thing, I think they have different spicy levels, but the normal stuff is great.

I hope you like this dish! This is something that my mom has made for us, and something I love to treat myself with as a college student. Be sure to leave questions and comments below!

P.S. I'm soo excited to eat/make some legit German schnitzel in a few months! <3