/ck/ - Food & Cooking

Alright, part two: Chicken Schnitzel Boogaloo

I had a few problems with this dish, which will come to light more towards the end of this cook along, so we'll get to them when we get to them.

Here's what you're going to need:

1 whole, de-boned chicken breast
1 white, medium onion (dice one half and cut the other into medium-sized strips)
2 whole tomatoes, chopped
2 whole carrots, peeled and halved
7-9 stalks of asparagus
5 red potatoes of medium to small size
1/4-1/2 tbsp. rosemary (dried or fresh, preferrably the latter but I only had dry)
1/2 tbsp. paprika

Your vinegar, bread crumbs, salt, and pepper will vary according to the size of your chicken breast and how much you like vinegar. Truthfully, you don't have to add any at all, but I love the stuff. But we'll get to that.

Prep all your veggies as shown, lay out all your ingredients to where they're neat and ready for use, and then we can get started on our main course.

We're going to start off with our tomato stew, which we will use as a topping for our chicken schnitzel. Luxembourg's cuisine is described as 'international', taking inspiration from Germany, France, and Belgium. I tried to do the same here. While I'm well aware that this dish is far less healthy than the one we previously made, I packed it with the best ingredients I could.

Let us begin.