Thank you Nigella

I think this came across my Twitter feed, or maybe a blog RSS, regardless, it was fast, filling and tasty. Oh and there is bacon!

Chicken Schnitzel with Bacon and White Wine

Cook up some bacon, in strips or diced. I find it easier to evenly cook bacon when diced. When cooked, remove to a paper towel lined plate.

Season the chicken cutlets with salt & pepper. Cook in the bacon fat until golden brown, a few minutes per side. Remove the chicken to a plate.

In the pan, add 1 teaspoon of minced garlic, saute for only a few seconds. Quickly add 3/4 cup of dry white wine. Stir and scrape up any bits on the bottom of the pan. Allow to reduce by 1/2. Add one TB of chopped parsley. Stir and add the bacon back into the pan.

Serve chicken with egg noodles and spoon the bacon wine sauce over. A squeeze of lemon is nice to cut the fat.

Chicken Schnitzel with Bacon and White Wine
Adapted from Nigella Lawson

8 slices of bacon, diced
4 chicken cutlets, thinly sliced, seasoned w/salt & pepper
1 garlic clove, minced
3/4 cup of white wine
1 TB chopped parsley

Cook diced bacon in a fry pan over medium-high heat. When done, remove to a paper towel lined plate to drain.

In the bacon fat, cook the chicken, 2-4 minutes per side, until cooked through and golden brown. When done, remove to a plate.

In the remaining fat, add the garlic and cook for just a few seconds. If you cook too long the garlic will burn and get all sorts of nasty. Add the wine, stirring up any bits on the pan. Reduce by half. Add the bacon and parsley to the pan, stir.

Serve chicken with egg noodles or spaetzle, with bacon wine sauce served over the top.

Enjoy.