Tabasco Chicken Schnitzel in Country Maple wWhite Gravy over

File: 2.jpg (1MB, 1600x1200px)

1MB, 1600x1200px

Fry Sausage, Bacon, Chives and Red Pepper flakes for 10 minutes in butter on med/med-high

File: 3.jpg (1MB, 1600x1200px) Image search: [Google]

1MB, 1600x1200px

Mix in Flour and stir for 5 min while cooking on medium/med-high

File: 4.jpg (1006KB, 1600x1200px) Image search: [Google]

1006KB, 1600x1200px

Add milk, salt and pepper and simmer for 10 min

File: 5.jpg (1MB, 1600x1200px) Image search: [Google]

1MB, 1600x1200px

Meanwhile, mix your flour for schnitzel breading w/ salt, pepper and tabasco


It mahy not look like a lot of tabasco, but this batch I made goes a looooooong way w/ heat

File: 6.jpg (1MB, 1600x1200px) Image search: [Google]

1MB, 1600x1200px

Bread your chicken (flour->egg wash>-flour)


it would have been better with breadcrumbs at the end, but mine had went bad :(

File: 7.jpg (832KB, 1600x1200px) Image search: [Google]

832KB, 1600x1200px

Deep fry for 8 min @ 350

Came out great, though technically a little thick for proper schnitzel style

File: 8.jpg (1MB, 1600x1200px) Image search: [Google]

1MB, 1600x1200px

Plated 1, I suck at plating and photography and image editing

File: 9.jpg (515KB, 1600x1200px) Image search: [Google]

515KB, 1600x1200px

>>9125652
Plated 2, babbys first time w/ camera and photo editing software edition

>>9125661
Did u put the maple syrup in? What kind of biscuits are those, not homemade im guessing

>>9125680
>Did u put the maple syrup in?
Yeah, I put the maple syrup in with the salt and pepper in >>9125627

>What kind of biscuits are those, not homemade im guessing

Cheap Dollar General version of Grands Biscuits.

I didn't feel like making them from scratch and my heating element on oven is out so had to use toaster oven.


Segue, overall, it came out pretty damn spicy fyi

>>9125652
>>9125661
Stop imitating gourmet restaurant plating if you're serving up unsophisticated commoner foods.

Also, as a Canadian who is unfamiliar with sausage gravy, what sort of sausage am I supposed to use. I have access to Italian, German and breakfast sausages.

>>9125798
>Stop imitating gourmet restaurant plating if you're serving up unsophisticated commoner foods.

I hate doing it, but if I don't at least try, it gets flamed even worse when asking for critiques. I get your point 100%

>Also, as a Canadian who is unfamiliar with sausage gravy, what sort of sausage am I supposed to use. I have access to Italian, German and breakfast sausages.

I've used tons of different american style and german style sausages, as well as generic italan sausages....they all work well.

Only sausages I'd stay away from with this dish are Mexican Chorizo style , and Thai style

cumin/chili powder is too much w/ mexican sausages and cardamon/sage/star anise is too much in the thai style

>>9125661
Looks pretty good. Not sure about the male, but I'd give it a shot.

>clover valley anything

>>9126247
It's cheap self-rising flour, pretty hard to fuck up friendo

>>9126210
*maple

File: bigboy.jpg (215KB, 674x506px) Image search: [Google]

215KB, 674x506px

Do amerifats really eat white gravy?

>>9128372
https://en.wikipedia.org/wiki/B%C3%A9chamel_sauce

French and Italian people were making milk sauces hundreds of years ago.

>>9128405
But it took a manly country to add savory pork sausage and liberally portion it uponst pounded fried meat.

>>9128372
That's a picture of a Canadian, you can tell by his hat.

But yes, we do eat white gravy with breakfast and brown for potatos and meat at dinner.