Herbed Lamb Schnitzel

It is common to have chicken schnitzel from where I live but NEVER a LAMB Schnitzel. My fridge has nothing left but LAMB until my next grocery shopping routine on Sunday. I had no other option.. so why not a LAMB schnitzel instead? There is always a first time on everything I guess... and it turned out just Great!

The recipe serves only 1 person... to my dear husband :)

Ingredients:
2 lamb schnitzels-Pound with a meat mallet to 1/3 inch thick 
1/2 cup Japanese breadcrumbs or Panko
1/2 tbsp chopped fresh oregano
1/2 tbsp chopped fresh thyme
1/4 cup all purpose flour
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 egg white - lightly beaten
4 tbsp oil for frying

Method:

1)   Place large skillet at medium low heat.

2)   Place egg white in a shallow dish and flour on a separate plate.

3)   Combine Japanese breadcrumbs, garlic powder and herbs in a large plate. 
4)   Season lamb with salt and pepper evenly.

5)   Dip each schnitzel into the flour (tapping off excess) then the egg white and lastly press to cover with the Japanese breadcrumbs mixture.

6)   Fry schnitzel on the skillet for approx. 3-4 minutes on each side or until golden. Fry for longer if your schnitzel is thickly sliced . 

7) Drain with kitchen towels and serve with your favorite salad 

>> Tip to note : 

- Lamb leg steaks can be used to replace schnitzel

- You can substitute Japanese Breadcrumbs (Panko) with ordinary breadcrumbs

- Add 1/4 grated Parmesan cheese to breadcrumbs if you like it cheesy! 

- Cook with low heat so that the meat will cook through and the crust will not burn

Crispy Cod with Lemon Dill Sauce

Fish is always a better option when comes to eating healthy but most of the time they are a little too light as a meal for dinner..... which I always ended up snacking on something agin before hitting midnight.

So bearing that in mind (to avoid eating twice at night) I have decided to pick Cod fish. They are richer then most fishes and will probably (it did!) able to keep me satisfied till the next morning.

The lemony sauce still linger in my mouth... yummy...

Here's my recipe to share... the recipe serves 2 person

Ingredients:
For the crispy fish
4 (approx. 30 grams each) skinless cod fillet or cutlet
2 egg whites - lightly beaten with folk

1 cup Japanese breadcrumbs (Panko)

2 tsp garlic powder

2 tsp paprika powder

1 tsp freshly grind black pepper

1 tsp salt  or less

2 tbsp cooking oil

Lemon wedges

For the  sauce
1 tbsp custard powder

2 tbsp gherkins or pickles ( I used dill pickle) - finely chopped 

5 tbsp mayonnaise (I used low fat mayonnaise)

1 tsp fresh lemon juice

1 tsp fresh dill - chopped

Method:

For the crispy fish

1)   Place large skillet at medium high heat.

2)   Place egg whites in a shallow dish.

3)   Combine Japanese breadcrumbs, garlic powder and  paprika in a large plate. 
4)   Sprinkle fish with salt and pepper evenly.

5)   Dip each fillet into the egg white and then press to cover with the Japanese breadcrumbs mixture.

6)   Fry fillet on the skillet for approx. 4-5 minutes on each side or until done. Fry for longer if your fish is thickly sliced . Drain with kitchen towels and set aside with lemon wedges.

For the sauce

i)    Mix lemon juice, gherkins and dill. Serve with with fish.

>> Tips to note : 

- You may substitute cod with other firm fish such as halibut or lemon sole.

Crunchy Chicken Fingers with Speedy Coleslaw Side

Threat yourself with the a golden crunchy meal with a colorful coleslaw as a side. Easy to prepare and guarantee the tantalizingly crunchiness. To make it a little guilt free I have chosen lean boneless and skinless chicken breast for this recipe.

Preparation time: 5 minutes
Cooking time: 10  minutes


Ingredients:
3 pieces of skinless & boneless chicken breasts
2 tbsp garlic powder
1 tbsp onion powder (optional)
1 tsp paprika ( optional if you like it spicy)
1 tsp freshly grind black pepper or peppercorn mix
1 tsp of salt or to your taste
1 egg lightly beaten
1 cup all purpose flour
1 cup Panko or breadcrumbs
Oil for frying
Tartar sauce for serving


Method:
Cut each chicken breasts into 3 long strips making a total of 6 chicken fingers and season well with garlic powder, onion powder, paprika, pepper and salt. Coat seasoned chicken lightly with flour.


Egg lightly beaten in a medium saucer and place Panko in to a large plate.


Dip seasoned chicken into the egg then coat with the panko. Repeat until all chicken fingers are coated with panko. 


Fry Chicken in hot oil till both sides of the chicken fingers are golden brown. Drain with kitchen tower and serve hot with tartar sauce.


>> Tips to note : 
Panko is a type of Japanese breadcrumbs that you can find in most supermarket if unavailable breadcrum will do the job
Make sure oil is hot enough by testing it with a little of the breadcrumbs and see them frying immediately




For the Speedy 3 Colored Coleslaw side if desired~
Ingredients:
1/3 head of medium green cabbage - shredded
1/3 head of medium purple cabbage - shredded
1 stick of carrot - shredded 
1/2 cup mayonnaise
1/4 cup milk
1 tbsp vineger
1/2 tsp salt
1/2 tsp freshly grind pepper


Method:  
Combine all ingredients except the vegetables and mix well then add to the shredded vegetables.


Refrigerate for 1/2 hour if you like it light and crunchy or overnight  if you like it rich with flavor.