Schnitzel going Nuts & Potato Cookies

hey nomsies!

first i want to thank all of you who voted and supported me at otto’s austrain blog award! you are amazing – now it’s up to a jury to judge. NOM made it to the top 5 newcomer blogs and i want to celebrate that by sharing this special recipe with you: hazelnut-coated chicken filets, potato “cookies” and avocado-creme to dunk.

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hazelnut-schnitzel

  • 300-400 g chicken filet
  • flour, 2 eggs & ground hazelnuts to coat
  • dried herbs (provence-mix or thyme/rosemary) & salt
  • sunflower oil

i simply estimate the amount of ground hazelnuts and flour. cut the filets in small pieces (approx. 5×5 cm), dunk into flour, then into egg (whisk first) and last coat with ground hazelnuts mixed with dried herbs. use a pan and sunflower oil to fry the mini schnitzels until they’re  golden.

use a wooden stick to eat them as finger food.

avocado cream

  • 1/2 package cream cheese (about 100g)
  • 1 avocado
  • a squeeze of lemon juice
  • salt, chili-orange pepper (or black pepper)

mix everything using a fork until it gets a smooth, creamy, homogen texture.

 

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potato cookies

  • 3-4 large potatoes
  • olive oil
  • dried herbs (rosemary & thyme)

use a mandoline slicer and different cookie cutters to get cute and beautiful potatoe chip cookies. apply olive oil with a brush and spread dried herbs all over them. bake in the oven for about 40 minutes at 200 °C ’til golden and crispy.

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share with family and friends <3

what’s your favourite recipe so far?

ela

 

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