Creative Commons License
Goddess of Scrumptiousness (Recipes and Food Photography by Jeannie Maristela-Gust) by Jeannie Maristela-Gust is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.
Based on a work at http://goddessofscrumptiousness.tumblr.com.
Permissions beyond the scope of this license may be available at http://godofscrumprecipes.tumblr.com/. Goddess of Scrumptiousness Recipes

CHICKEN SCHNITZEL, ONION GRAVY AND OLIVE OIL GARLIC-CHIVE SMASHED POTATOES
I might have committed a blasphemous crime here against the  world-famous Schnitzel because I liberally made it my own.. but still, IT IS A SCHNITZEL and it is served with potatoes and it is a really delish dish! In fact  this was my dinner tonight and I’ve literally wiped my plate clean! :)
I marinated the butterflied and pounded-thin chicken breasts in  lime juice, salt and pepper for 10 minutes inside the fridge. I then  dredged the pieces in flour, then coated with beaten eggs flavored with a  bit of grainy mustard and a splash of milk, and lastly, I finished the  whole breading process with fine breadcrumbs seasoned with black pepper.  And pan fried the breaded chicken pieces until golden brown.
The onion gravy… I melted a knob of butter in a  small saucepan, put a pinch of rubbed dried thyme, added flour into the  butter and made a roux and cooked the roux until it turned golden brown  or ROUX BRUN, then I added chicken stock and one light and  quick squeeze of fresh lemon juice. I let the gravy thickened a bit. And  added a tiny splash of soy sauce, cracked black pepper and sniped  chives. I let the gravy simmer for 5 minutes to develop an oniony flavor  from the chives.
This smashed potatoes are light and savoury… light because I used extra virgin olive oil instead of butter, and milk instead of cream.
What I did was I roughly diced two unpeeled (when I make smashed potatoes, I really love leaving the skin on… extra fiber and texture!)  big potatoes and 2 peeled big cloves of garlic. I placed those in a  sauce pan with water. I let the water boil first before I salted it (putting salt in the water first will make the water boil slower).  When the potatoes are tender, drain in a colander and return it back to  the sauce pan, add a decent amount of extra virgin olive oil, a splash  of milk and smash most of the potatoes but leave some “un-smashed” to  get that lovely chunky texture. Season with fresh cracked black pepper  and fold-in some sniped chives.
Marry the Chicken Schnitzel and the Smashed Potatoes together and anoint with the golden Oniony Gravy… And sit back, relax and enjoy this meal! :)
Note: I did not bothered to give exact recipe  measurements just this time for this dish because I never measured it  earlier. Cooking is not a precise science… Baking is.
Just cook with your instinct, cook with common sense, cook with  passion and JUST REMEMBER TO TASTE EVERYTHING BEFORE ADDING MORE SALT! :D -j.m

CHICKEN SCHNITZEL, ONION GRAVY AND OLIVE OIL GARLIC-CHIVE SMASHED POTATOES

I might have committed a blasphemous crime here against the world-famous Schnitzel because I liberally made it my own.. but still, IT IS A SCHNITZEL and it is served with potatoes and it is a really delish dish! In fact this was my dinner tonight and I’ve literally wiped my plate clean! :)

I marinated the butterflied and pounded-thin chicken breasts in lime juice, salt and pepper for 10 minutes inside the fridge. I then dredged the pieces in flour, then coated with beaten eggs flavored with a bit of grainy mustard and a splash of milk, and lastly, I finished the whole breading process with fine breadcrumbs seasoned with black pepper. And pan fried the breaded chicken pieces until golden brown.

The onion gravy… I melted a knob of butter in a small saucepan, put a pinch of rubbed dried thyme, added flour into the butter and made a roux and cooked the roux until it turned golden brown or ROUX BRUN, then I added chicken stock and one light and quick squeeze of fresh lemon juice. I let the gravy thickened a bit. And added a tiny splash of soy sauce, cracked black pepper and sniped chives. I let the gravy simmer for 5 minutes to develop an oniony flavor from the chives.

This smashed potatoes are light and savoury… light because I used extra virgin olive oil instead of butter, and milk instead of cream.

What I did was I roughly diced two unpeeled (when I make smashed potatoes, I really love leaving the skin on… extra fiber and texture!) big potatoes and 2 peeled big cloves of garlic. I placed those in a sauce pan with water. I let the water boil first before I salted it (putting salt in the water first will make the water boil slower). When the potatoes are tender, drain in a colander and return it back to the sauce pan, add a decent amount of extra virgin olive oil, a splash of milk and smash most of the potatoes but leave some “un-smashed” to get that lovely chunky texture. Season with fresh cracked black pepper and fold-in some sniped chives.

Marry the Chicken Schnitzel and the Smashed Potatoes together and anoint with the golden Oniony Gravy… And sit back, relax and enjoy this meal! :)

Note: I did not bothered to give exact recipe measurements just this time for this dish because I never measured it earlier. Cooking is not a precise science… Baking is.

Just cook with your instinct, cook with common sense, cook with passion and JUST REMEMBER TO TASTE EVERYTHING BEFORE ADDING MORE SALT! :D -j.m