Climate-smart chicken schnitzel
Print outA wonderfully breaded schnitzel is great in any weather and combining meat and vegetables is really getting the best of both worlds. In all the blind tests we have conducted, no one has taken this for not being a "pure" chicken schnitzel.
Portions
Nutrition and climate performance
Portion size: 100g | CO2 footprint: 150g CO2e/100 g | Protein: 24g protein per 100 g | Veg. proteins: 60%
Ingredients
Finished quantity
- 10,0 kg Climate-smart chicken schnitzel
Ingredients
- 2,2 kg Dry Simsubas
- 130 gram Salt
- 80 grams Onion powder
- 60 grams Garlic powder
- 60 grams Sugar
- 17 grams White pepper
- 2,4 kg water
- 60 gram Tomato paste
- 28 grams White wine vinegar
- 90 gram Dijon mustard
- 0,48 kg Rapeseed oil
- 5,3 kg Chicken mince
Instructions
Mixing:
- Mixing can be done in a Varimixer/Björn, in a cooking pot or by hand. When mixing in a cooking pot, do not forget to remove the side wing. We recommend a maximum of 20 kg of dry Simsubas per batch when mixing in a cooking pot. NOTE! When mixing with inferior stirring (saucepan or pre-mixing) make sure that the water, oil and all "wet ingredients" are mixed together a little before starting the stirring for best results.
Instruction:
- Mix the dry ingredients
- Then mix in all the other ingredients
- Start mixing at low speed and when all the liquid has entered the powder increase the speed.
- Ready after about 20 seconds in the Varmixer/Björn (when the dough has come together into a homogeneous mass) and about 1 minute in the cooking pot. Do not run for too long as the texture can become too tough.
- Form schnitzels and roll them in panko. Quickly fry in plenty of oil on a griddle or ipinium pan.
- Tempa in oven 140 degrees, 20% moisture to 88 degrees internal temperature
Tips:
- Frying on the griddle to save time? If you have access to a griddle, one option is to skip the breading, fill the griddle with oil and fry directly on the griddle instead.