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Daily Maverick
08-08-2025
- General
- Daily Maverick
AirFryday: Chicken schnitzel in your air fryer
The chicken schnitzel has defied fads and food crazes for decades, a hardy survivor of human whims and foibles. Now it has arrived in the age of the air fryer. When tuna or avocado moulds were standard buffet fare in the Sixties and Seventies, the chicken schnitzel was there. When sundried tomatoes were suddenly all the rage in the Nineties, chicken schnitzel was there. When Banting was the only way to eat, a decade ago, chicken schnitzel was there. It is the diehard survivor of the food world, the last man standing, the foe you have to beat if you are to have any hope of making it out alive. The Bruce Willis of fried food, the Rocky Balboa of chicken dishes. And though veal or pork schnitzel are arguably more traditional, the chicken version somehow emerged as the unlikely champion of the schnitzel world. And here it is, ready to become one of the things we will possibly cook most often in an air fryer, once it dawns on everybody just how easy it is — and how ideal it is — for cooking in the modernfangled mechanical beast. Which I did. And they came out so well. What's more, they cook in much less fat than would be needed in a frying pan (just a quick coating of the air fryer basket with cooking oil spray), and they use up much less electricity than they would if you grilled them in a big old oven. For the rest, though, the recipe is as old-fashioned as those schnitzels that gran or great granny used to cook in the Sixties. As follows: Set out three bowls or plates, one with seasoned flour, the second with beaten egg, and the third with breadcrumbs. Dip in the first, shake it off, then the egg, let it drip away, then in breadcrumbs, give it a shake, and into a preheated air fryer it goes. Simple as that. Only one small change to the above: I used Panko crumbs and trust me, they couldn't be more ideal for a schnitzel coating. Tony's chicken schnitzel, air fryer style (Makes 4) Ingredients 4 chicken breasts, flattened (see how below) 1 cup plain flour, seasoned Salt, black pepper and dried thyme leaves (for the seasoning) 1 jumbo egg, for the egg wash (more if needed) ½ to 1 cup Panko breadcrumbs (use less at first, adding more crumbs if needed) Cooking oil spray Method Pour flour into a bowl and season with salt, black pepper and dried thyme (or another dried herb such as oregano). Break an egg into a second bowl and whisk. (I found 1 jumbo egg sufficient.) Add Panko crumbs to a third bowl. On a board, lay out clingfilm, place the chicken fillets on it, cover with more clingfilm, and massage the breasts with your palms. Make them as thin as you can, without damaging the meat. Preheat the air fryer to 200°C. Dip a breast first into the flour, and shake off the excess. Then dip it into the egg wash, rolling it around to be sure it is all coated, and let the excess egg drip away. Then roll it in the breadcrumbs until fully coated. Again, give it a couple of mild shakes to free any recalcitrant crumbs. (If there are any patches that don't have enough breadcrumbs, keep rolling them in the Panko crumbs.) Coat the base of the basket with cooking oil spray. Place the breasts in with space between them for air flow. I cooked them two at a time, in batches. Judge this according to the dimensions of your air fryer against the size of the breasts. Cook for 12 to 16 minutes, turning once, half way through. You may need to adjust these times, as the bulk and thickness of your coated breasts will affect the cooking time, as will the size of the interior of your fryer. They're done when the coating is golden and the meat firm but still quite soft when you touch them. You'll also need to cook your choice of whatever you'd like to serve with this. Perhaps these air fryer chips, if you now have two air fryers or a twin drawer machine. DM Tony Jackman is twice winner of the Galliova Food Writer of the Year award, in 2021 and 2023.
Hindustan Times
04-07-2025
- Lifestyle
- Hindustan Times
Beyond chai, pakoras this monsoon: Try these 9 recipes and snack pairings for rainy days
Digital detox is easier said than done, but monsoon makes it a breeze (literally). It's indeed one of those rare moments when you actually put down your phone, switch off the TV, and walk over to the window with a cup of chai or a plate of snacks. Monsoon is truly nature's own show with cloudy skies, cool breeze, green becoming greener and of course, the signature pitter-patter soundtrack of rain. And monsoon's practically married to food as the moment the clouds roll in, chai, onion pakoras, or noodles come out. Monsoon season is here, and it's bringing in the signature rain cravings.(Shutterstock) ALSO READ: Craving salty-sweet treats? Try these 3 flavourful pistachio recipes The combination of tea and fritters is a classic.(Shutterstock) Even as these remain cult classics of monsoon cravings, there are still other options to explore, from new food pairings to recipes. HT Lifestyle reached out to experts who shared unique recipes that match the sass of monsoon, along with snack-dip duos for mini evening cravings. 4 must-try monsoon recipes Every foodie has their own MasterChef side. So if you want to jazz up your monsoon, try new recipes rather than experimenting with the same old pakoras with different veggies (no shade.) Chef Narendar, Culinary Head at Begam, shared with us 4 mouthwatering recipes that fit perfectly with the savoury quotient of monsoon foods: 1. Smoked Soya Kebab Ingredients: Soya chaap 240 gm Salt 1tsp Butter 20ml Degi mirch 1tsp Turmeric powder 1tsp Garlic paste 15gm Refined oil 60ml Hung curd 120ml Fresh basil 20 leaves Roasted cumin powder1tsp Method: Blanched and lightly fried soya chaap is marinated with garlic paste, salt, turmeric, degi mirch, oil and hung curd for over two hours. A touch of basil and cumin powder adds depth. Served with roasted tomatoes, lavas bread, sumac onions, and Arabian pickles. 2. Grilled Harissa Prawn Ingredients: Fresh prawn 6/8, Harissa paste 25ml Lemon 1 Garlic 50gm Basil 20gm Thyme 10gm Butter 60gm Paprika powder 1tsp Curd 60gm Olive oil 40ml Salt 1tsp Black pepper crusted 1tsp Method: Marinate prawns with salt, pepper, thyme, olive oil, and harissa paste. Grill until charred. Slice and char the lemon. For the sauce, deglaze white wine, then add cold butter, paprika powder, and harissa paste. 3. Arabic Chicken Schnitzel Ingredients: Chicken breast 200gm Parmesan cheese 30gm Panko bread crumbs 80gm Butter 25gm Olive oil 20ml Refined oil 40ml Curd 100ml Zaatar spice 2tsp 'Arabic pickles 60gm Parsley 5gm Salt 1tsp Black pepper crusted 1tsp Method: Flatten the chicken breast. Marinate with salt, pepper, thyme, and olive oil. Coat in flour, egg batter, and herb crumb. Pan-fry with butter. Garnish with potatoes tossed in garlic, chilli flakes, and salt. Serve over zaatar labneh with salad. 4. Millet Falafel Ingredients: Chickpeas 200gm Millet 60gm Spring onion 20gm Coriander green 25gm Mint leaf 15gm Garlic 50gm Tahini paste 15ml Curd 100ml Mango pickle 20gm Mayonnaise 30ml Onion 50gm Pita bread no-3 Sumac powder 2tsp Salt 1 tsp Refined oil 80ml Extra virgin olive oil 5ml Edible flowers Method: Soak chickpeas overnight and blend with herbs and garlic. Mix with boiled millet, cumin, salt, and pepper. Shape into quenelles and fry at 180°C. Try with Tahini Sauce (whisk hung curd and tahini paste, add water to thin, then season with salt and roasted garlic) or Amba Aioli (blend mango pickle and mayo until smooth.) 5 Snack and dip pairs Pair samosa with salsa.(Shutterstock) If you are a bit of a homebody and your culinary skills gravitate towards 'comfort kitchen' rather than MasterChef extravaganza, then don't worry, we have got you sorted with low-effort but maximum flavour foods. Griffith David, Founder and CEO of Habanero Foods, shared with HT Lifestyle these 5 snack and dip combos that upgrade your snack scene: 1. Pakoras with Jalapeño Cheese Dip: The crispy crunch of onion, potato, or paneer pakoras finds the perfect creamy contrast in Jalapeño Cheese Dip. It adds a smoky kick to your favourite Indian fritters. 2. Samosas with Spicy Mexican Salsa: Swap the sweet chutney for a tangy, smoky upgrade. The Spicy Mexican Salsa complements the spiced potato filling with a punch of peppery richness. 3. Corn on the Cob with Peri Peri Salsa: Grilled or roasted bhutta becomes an exotic treat with a brush of Peri Peri Salsa, spicy, zesty, and perfect for drizzly evenings. 4. Aloo Tikki with Classic Tomato Salsa: Think of this as street food with a Mexican twist. Crunchy aloo tikki with mouthwatering tomato salsa on top brightens a gloomy day. 5. Khakhra with Nacho Cheese Dip: Give your teatime a fusion touch to make it more interesting. For a snack, crunchy khakhra with creamy nacho cheese is incredibly addictive.
Eater
11-06-2025
- Business
- Eater
A Portland Boathouse Is Reopening As a Kid-Friendly Destination for Fish Sandwiches
A year-round indoor and outdoor restaurant on Hayden Island is set to open in less than a month. Pal's will open in early July with all day, seven days a week service. Donald Kenney, raised in Oregon and one of the partners behind the project, is one of the minds behind the buildout and the menu. Hayden Island sits in the Columbia River as a natural divider between Washington and Oregon states. In the mornings from 7 to 11 a.m. it'll be coffee and pastries, with grab-and-go items meant to provide what a grocery store might. Then a lunch and dinner-focused menu will be on throughout the afternoon until 10 p.m. This will be the only upscale outdoor restaurant on the island of about 4,000 people, including the houseboat residents. That menu is seafood-forward as can be. There'll be Oregon albacore tuna salad, oversized fish sandwiches with the goods spilling out the side, and Oregon's own Bay shrimp on a local rendition of a lobster roll. The fish comes breaded in Panko and dusted in kettle chips, shoved between those comically tiny buns. Dungeness crab should make an appearance when it's in season. There's soft serve on deck, too. Fellow business partner and cocktail wiz Sean Ford is behind the no-joke drinks program. He's got his own cocktail syrups company, was the Teardrop general manager, and is part-owner of various bars. He's rolling out classics including the Dark and Stormy alongside more inventive beverages like a Banoffee Bahama Mama riff served with Hamilton dark rum, banana liqueur, a shot of soft serve, and a spoon. For his part, Kenney helped open the lakeside resort the Suttle Lake Lodge & Boathouse in Sisters back in 2015. The resort and restaurant sits by the 380-acre Suttle Lake in the Deschutes National Forest. The idea was to bring an egalitarian and approachable food option that kids would remember stopping at once they're older. Much of that same energy is brought to Pal's by Kenney and his team. The vibe is going for somewhere between the original Dairy Queen's and Maine's classic Bagaduce Lunch. He's got the opportunity thanks to a friend who owns the Pal's space asked him if he'd be able to run that Suttle Lodge playbook on Hayden Island. The space is a some 40-year-old leasing office in the marina. The building and grounds are getting a facelift into a big lawn with space for kids and families to sit and enjoy the food. Kenney got this idea from his experiences working in Austin, Texas where he says it's much more common for wide open private spaces that are attached to a restaurant. Pistils Nursery is helping design the buildout and provide plant life. The hope is for families to come here again and again, to spend warm days down by the water eating soft serve late into the night.'I see the kids running around throwing food for the geese to eat,' Kenney says, 'and people pulling their boats up for a bite to eat.' Pal's (515 NE Tomahawk Island Drive, Portland) will open in early July. Opening hours are 7 to to 10 p.m. everyday. See More: Portland Restaurant Openings
CBS News
04-06-2025
- Health
- CBS News
Fried Chicken Tenders with Honey Pecan Glaze recipe
This fried chicken recipe is perfect for a summer picnic! Rania Harris is back in the kitchen showing Katie how to make it! Fried Chicken Tenders with Honey Pecan Glaze (Photo Credit: KDKA) Ingredients 1 ½ pounds chicken tenders (about 18) 1 cup flour 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 large eggs 1 cup Panko bread crumbs Unsalted butter Extra Virgin olive oil Glaze: 1 cup butter ¾ cup honey ¾ cup coarsely chopped pecans Directions: Combine the flour, salt, and pepper in a shallow bowl. Beat the eggs with 1 tablespoon of water in another shallow bowl. Place the breadcrumbs in another shallow bowl. Dredge the chicken tenders on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread crumbs, pressing lightly to coat. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook the chicken tenders on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken tenders. Glaze: Melt butter in heavy small saucepan over low heat. Stir in honey and bring to boil. Add pecans and simmer for 15 minutes. Arrange fried chicken tenders on platter. Pour glaze over the hot chicken. Serve immediately.
7NEWS
28-05-2025
- Entertainment
- 7NEWS
Courtney Roulston makes the classic schnitzel with this parmesan and herb crusted pork schnitty
Courtney Roulston is a cook, TV personality and Coles ambassador. She is known for various TV shows. Today, Courtney is making parmesan and herb crusted pork with apple slaw. Recipe below: SEEDED PARMESAN PORK SCHNITZEL WITH APPLE SLAW SERVES 4 Recipe By Courtney Roulston *This recipe also works with chicken breast/thighs, large mushrooms or sliced eggplant. *Using the PI Dry grated Parmesan in the crumb as a 'secret' ingredient to boost flavour! Prep time: 15 minutes Cook time: 10 minutes Ingredients 4 Coles pork cutlets 2 eggs, beaten 1 cup plain flour for dusting Sea salt and pepper to taste Oil for frying Crumb Mixture: 1 ½ cup Panko breadcrumbs ½ cup Perfect Italiano finely dry grated Parmesan cheese Zest of 1 lemon -Juice reserved for the slaw ½ cup rolled oats ¼ cup fresh sage and thyme, chopped ¼ cup black chia seeds Slaw: 3 cups cabbage, finely sliced 1 apple, finely sliced ½ small fennel bulb, shaved 1 cup flat leaf parsley, roughly chopped 2 teaspoons Dijon mustard 1 teaspoon honey 2 tablespoons olive oil Method Step 1. Place all of the crumb mixture into a shallow bowl and toss to combine. Place the flour and eggs into 2 separate bowls. Season the pork cutlets with salt and pepper then lightly coat them in the flour. Dust off any excess then place into the egg mixture then into the crumb mixture to coat the outside. Step 2. Heat ½ cm of oil in a large frying pan to 170 degrees C. In batches, cook the cutlets for 3 minutes each side, or until golden and cooked through. Place onto paper towel to soak up any excess oil. Step 3. Place the juice of ½ lemon into a large mixing bowl and whisk in the mustard, honey, oil, salt and pepper. Toss the cabbage, apple, fennel and parsley through the dressing until lightly coated. Step 4. Slice the pork cutlets into strips and place onto a serving plate along with the apple slaw and extra lemon wedges on the side.
