German-American Day and Chicken Schnitzel

Once upon a time this country celebrated National German-American Day. The first such celebration took place in Philadelphia in 1883 to mark the 200th anniversary of the founding of Germantown. The idea of celebrating Americans with German roots caught on.

That is until World War I, when celebrating anything German fell out of favor. And World War II did not help matters. Realizing that German Americans have made great contributions to America, President Ronald Regan once again proclaimed October 6 as German-American Day in celebration of the 300th anniversary of the founding of Germantown, Pennsylvania.

Today there is no longer the stigma associated with German heritage. And rightfully so. Race, nationality, religious beliefs or political affiliation should not be reasons to silence anyone in this country. No one should be silenced unless they are promoting hate or violence.

As for customs and traditions brought here by immigrants, we could all benefit from that exchange of ideas. We’ve talked about the more well known contributions made by German immigrants such as Christmas Trees, Santa Clause, the Brooklyn Bridge and Levi jeans. We can also thank them for Hot Dogs and Hamburgers and our love of lager beers. And sending our little ones off to Kindergarten is a German concept. What makes America so great? Ideas. And that’s what we should celebrate in everyone – ideas and dreams.

Happy German-American Day! While today is Friday (and we’ll be dining on Italian Tomato Soup), we did take the opportunity to enjoy this Chicken Dish with a German influence earlier in the week. For those of you indulging in meat on Fridays, I hope you add this simple yet tasty chicken to your collection of recipes.

Crispy Chicken Schnitzel with Parsley Potatoes
Chicken Schnitzel
2 boneless Chicken Breasts
2 large Eggs
1-1/2 tablespoons Honey
1-1/2 tablespoons Dijon Mustard
1-1/4 teaspoons Soy Sauce
1/2 tablespoon Crushed Garlic
1-1/2 cups Breadcrumbs
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1 Lemon
Vegetable Oil for frying
Parsley for garnish, optional

Split chicken breasts lengthwise into 3 thin slices per breast. Set aside.

Whisk eggs, honey, Dijon mustard, soy sauce and garlic together in a bowl. Mix breadcrumbs, salt and pepper together in another shallow bowl or pie tin. Cut lemon into wedges, wrap in plastic and set aside until ready to use.

Heat about a half-inch of vegetable oil in a heavy skillet to 350 degrees.

Place chicken slices in the egg mixture, knead until fully coated. Press chicken in the breadcrumbs until evenly coated, shaking off any excess breading.

Working in batches so as to not overcrowd the skillet, carefully place chicken in the hot oil using dongs. Cook until no longer pink in the center and nicely browned on the outside, abut 3 minutes or so per side. Drain on paper towels, serve with lemon wedges. If desired, garnish platter with parsley.

Parsley Potatoes
1-1/2 lbs small Yukon Gold Potatoes
4 tablespoons Butter
Handful Curly Parsley, minced
1/2 tablespoon Olive Oil
Kosher Salt to taste
Fresh Black Pepper to taste

Peel potatoes, place in a pan and cover with about an inch of water. Bring to a boil over medium-high heat. Reduce heat to medium to maintain steady boil. Cook until potatoes are just tender but not soft, about 8 minutes or so.

While the potatoes cook, melt butter and set aside. Snip parsley, set aside.

Once potatoes are cooked, drain and return to pan. Drizzle with butter, a kiss of olive oil and the minced parsley. Season with salt and fresh pepper. Gently toss potatoes, transfer to a serving bowl and keep warm until ready to serve.

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 For the glory of Your name, O Lord, deliver us