Saturday Sauce Green Beans & Schnitzel

Saturday Sauce Green Beans: 

1 x 16 oz. Jar Saturday Sauce 

1 x 16 oz. Bag Trimmed Green Beans 

Schnitzel: 

1 lb. Chicken Breasts 

2 Eggs

Breadcrumbs (~2 cups)

Canola Oil for Frying

Recommended Seasonings for Breadcrumbs: Paprika, Turmeric, Dried Parsley, Onion Powder, Garlic Powder, Kosher Salt, Black Pepper, Sesame Seeds 

• Clean and pound your chicken breasts- remove tendons (using a fork) and pound thin. 
• In a bowl, whisk two eggs. In another bowl, mix your breadcrumbs and recommended seasonings. 
  
• Dip your chicken cutlets into the egg on each side (with one hand- your wet hand) and then into the breadcrumb mixture on each side (with your other hand- your dry hand). Press the cutlets down into the breadcrumb mixture to make sure all sides have been thoroughly coated.
• Pour a generous amount of canola oil into a frying pan. Heat to medium-high. Once the oil is heated, dip your chicken cutlets into the oil and allow to fry on each side (around 5-7 mins. per side depending on the thickness of your chicken) until golden brown and crispy. 
• I recommend having a plate with a paper towel on top to place the chicken cutlets once they're cooked, to soak up excess oil. 
• Heat a pot of salted water on the stove. Once boiling, add your cleaned and trimmed green beans. Boil for no more than 5 minutes. While the beans are boiling, get a bowl and fill it with ice and cold water. Once 5 minutes are up, put your cooked green beans into the ice water so that they do not continue to cook. 
• Once cooled, drain and dry your green beans. Coat them with a generous amount of Saturday Sauce. 
• You can also saute your green beans (just a matter of preference) over olive or avocado oil and then add Saturday Sauce. 
• Enjoy a perfectly balanced bite of schnitzel (with fresh lemon squeezed on top) along with the the Saturday Sauce green beans. 

Photo Credit Kitty Dadi Photography