Since becoming dog-owners (or dog-parents, a term Kyle does not approve of using), I've noticed a slight change in daily life. Just kidding, I've noticed some major changes! Whereas I used to take my time in the morning getting up, making my coffee and then maybe breakfast, now I notice I am only half-awake when I throw on some shoes, get Sibbie on her leash, and run out the door to take her for her morning walk. If Kyle is still home, we take her out on a walk together, which helps when I am just waking up and don't want to pick up her morning gift to the world (if you know what I mean).
Other things that have changed are Kyle and my conversations. Most of the time we are talking about our new adopted "child"! What she ate, where she walked, what doggie friends she made that day. We have both been concerned because she has had to wear a cone since we adopted her due to her stitches from getting fixed, and it is driving everyone absolutely nuts. Basically, we can't wait for it to come off so we can pet her fluffiness without limitations. UGH listen to me! Is this what parenting will look like for us one day (in a future far far away)?
Enough about Sibbie. Let's talk about the amazing savory dish you're all wondering about that is this schnitzel bao. It's from Molly Yeh, who is one of my major food blog inspirations and who just came out with a cookbook, Molly on the Range. It's utterly fantastic, and will make you happy even just by glancing at the cover. It's filled with illustrations, and stories from her life and how she ended up on a farm writing, cooking, and blogging away. When I saw the illustration for "How to Become Schnitzel", including a DIY felt schnitzel costume, I knew I had to make this recipe. I shared it with my family and the crispy schnitzel was a nice contrast with the fluffy steamed bao. Plus, I made pickles for the first time!! How awesome is that?
Schnitzel Bao with Sriracha Mayo and Sesame Pickles
makes 10 - 12
from Molly on the Range
Ingredients:
for the sesame pickles
- 1/2 cucumber or 2 Persian cucumbers, thinly sliced
- 1/2 tsp. crushed red pepper
- 1 1/2 tsp. sugar
- 1 tbl. rice vinegar
- 2 tsp. soy sauce
- 2 tsp. toasted sesame oil
for the schnitzel
- canola or vegetable oil, for deep-frying
- 1/2 cup flour
- 2 large eggs, lightly beaten with 2 tbl. water
- 2 cups panko breadcrumbs
- kosher salt and black pepper
- 1 pound boneless, skinless chicken breasts, cut into 10-12 equal pieces
- lemon wedges for serving
Assembly
- 12 steamed gua bao (I used store-bought!)
- sriracha mayo (1/4 cup mayonnaise mixed with 2 tsp. Sriracha sauce)
Directions: To make the pickles: In a medium sized bowl, mix together the cucumber, crushed red pepper, sugar, vinegar, soy sauce, and sesame oil. Cover with plastic wrap and refrigerate until ready to use.
To make the schnitzel: Pour 1 1/2 inches of oil into a large heavy pot or high-sided skillet. Clip on a deep-fry thermometer and heat the oil over medium-high heat to 360°F.
Set up a dredging station: Place the flour, eggs, and breadcrumbs in each of three separate bowls. Season the breadcrumbs with 1 tsp. salt and a few turns of pepper.
Place a piece of chicken between two large pieces of plastic wrap and use a rolling pin or other blunt object to pound the chicken until it is as thin as you can make it without it tearing. Repeat with remaining chicken. Coat the chicken in flour, egg wash, and breadcrumbs and fry in batches, flipping once, until golden brown, 2 - 3 minutes. Transfer to a paper towel to drain and season both sides with salt and pepper and squeeze with lemon.
To assemble: Spread the insides of a bao with Sriracha mayo and fill with a piece of schnitzel and a few pickles.
