My children’s birthday celebrations can last several days. The honoree begins the day with sugary cereal for breakfast, gets to ignore their chores and has the honor of selecting the menu for dinner.
Gideon turned 11 on Aug. 3, which this year was Tisha B’Av, so we delayed our feast for a day. It was well worth the wait, as he poured a bowl of chocolate peanut butter cereal for breakfast. His dinner menu was a huge success. Gideon chose Wiener schnitzel, hash browns, tomato salad and almond cake with whipped cream and blueberries.
In deference to his sensitive, animal-loving sisters, Gideon opted for chicken schnitzel (Breaded Chicken Cutlets)rather than veal, after they informed him of the cruel treatment calves endure before they are slaughtered. I was pleasantly surprised by how deliciously moist, tender and flavorful the cutlets were, and my husband, of course, was thrilled with the money saved (by substituting the veal.)
We’re looking forward to the next family birthday — my husband Joe’s, which this year falls on Rosh Hashanah.
Chicken Schnitzel | Serves 8
4 large boneless, skinless chicken breasts
3/4 cup flour
1 tsp. fine sea salt
1/2 tsp. pepper
3 eggs, beaten
1 1/2 cups Panko bread crumbs
4 Tbs. vegetable oil
Slice each chicken breast in half horizontally. Pound each one flat. Alternatively, ask your butcher to do it. Mix flour, salt and pepper on a plate. Dredge each chicken piece in the flour, then in the egg, then in the bread crumbs.
Heat the oil in a very large skillet. Set the oven to 170 degrees. Fry the chicken over high heat, about 3 minutes on each side. Place them on an oven-safe plate in the oven until ready to serve.
Hash Browns | Serves 8
3 lbs. russet potatoes, peeled and shredded
6 Tbs. olive oil
1 Tbs. fine sea salt
1 tsp. pepper
Cover the bottom of a 12-inch nonstick skillet with 3 Tbs. of the olive oil. Preheat over medium-high heat. Add the potatoes, pat down and pour the remaining oil on top. Fry until edges are brown, about 5 to 6 minutes. Turn potatoes and fry an additional 4 to 7 minutes. Serve hot.
Tomato Salad | Serves 8
6-8 Heirloom tomatoes, cored and sliced horizontally
1 tsp. fine sea salt
1 tsp. sugar
1 tsp. pepper
1 Tbs. Balsamic vinegar
1 Tbs. shredded basil
1 Tbs. chopped flat leaf parsley
Place the tomatoes in slightly overlapping rows on a serving platter. Sprinkle with the salt, sugar and pepper. Drizzle with the vinegar, and sprinkle with the chopped herbs. Serve at room temperature.
Almond Cake | Serves 12
4 oz. unsalted margarine or butter
7 oz. almond paste
3/4 cup sugar
3 eggs
2 tsp. vanilla extract
1/2 cup flour
1/2 tsp. baking powder
powdered sugar for garnish
Cream together the margarine, almond paste and sugar. Beat in the eggs and vanilla extract. Combine the flour and baking powder, and sift it into the egg mixture. Beat only until combined — about 30 seconds.
Pour into an 8-inch round cake pan lined with parchment paper. Bake in a preheated 350-degree oven for about 35 minutes. Remove from the oven, let stand 5 minutes, and invert onto a cooling rack. Allow the cake to cool and sprinkle the cake with powdered sugar through a sieve. Serve with whipped cream and blueberries.
Rebecca Ets-Hokin is a certified culinary professional. Visit her Web site at www.GoRebecca.com. She can be reached at [email protected].