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Chicken Jaegerschnitzel

Ingredients

  • 24 ct. GFS Boneless Skinless Chicken Breasts, 4 oz.
  • 24 ct. GFS Large Shell Eggs
  • 2 lb. GFS All-Purpose Flour
  • 3 lb. GFS Coarse Panko Bread Crumbs
  • 3 c. Kitchen Essentials Pomace Olive Oil
  • Herb Smashed Potatoes, warmed

    Ingredients

      • 2 oz. Primo Gusto Mediterranean Extra Virgin Olive Oil
      • 12 oz. Markon Jumbo Spanish Onions, diced
      • 5 lb. Yukon Gold Potatoes, sliced in two
      • 3 lb. Jumbo Sweet Potatoes, sliced in two
      • 3 c. 1% Buttermilk, warmed
      • ½ oz. Markon Fresh Italian Parsley, chopped
      • 2 Tbsp. Whole Liquid Eggs
      • 2 Tbsp. Markon Fresh Rosemary, chopped
      • ¼ oz. Roasted Garlic, minced
      • 2 Tbsp. Kosher Salt
      • 1 tsp. Trade East Ground Black Pepper

      Preparation

      Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 

      1] Place olive oil in a heated sauté pan. Add the onions. Sauté until tender. Season to taste with salt and pepper.

      2] Place the potatoes in a large pot of salted boiling water. Simmer 15-20 minutes or until the potatoes are tender and soft enough to mash. Place in a colander. Allow to drain. While still hot place in a large stainless steel electric mixing bowl fitted with a paddle attachment.

      3] Add the onions, buttermilk, parsley, thyme, rosemary, garlic, salt, and pepper. Mix on low speed. Season to taste with salt and pepper. Spread out in 2" stainless-steel hotel pans and allow to cool. Transfer to a covered storage container, label, date, and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

    96 oz. Herb Smashed Potatoes, warmed
  • Sautéed Red Cabbage, warmed

    Ingredients

      • 5 lb. Red Cabbage
      • 1½ lb. Jumbo Red Onion
      • 1½ lb. Markon Jumbo Carrots
      • 1½ c. Kitchen Essentials Pomace Olive Oil
      • 1½ oz. Chopped Garlic in Water
      • 4 oz. Unseasoned Rice Wine Vinegar

      Preparation

      Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 

      1] Quarter the red cabbage head. Remove the core. Trim the red onions. Slice in half. Thinly slice the cabbage and red onions on a mandoline. Place each in separate storage containers, cover, label, date, and refrigerate until needed. CCP: Refrigerate at 41°F, or below. 

      2] Trim and peel the carrots. Julienne on a mandoline. Transfer to a covered storage container, label, date, and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

      To prepare à la carte:
      Wash hands. 

      Place 1 tbsp. of pomace oil in a heated, nonstick sauté pan. Add 3 oz. of red cabbage and ½ oz. each of carrots and red onions and ¼ tsp. of garlic to the pan. Sauté over high heat. Add 1 tsp. of rice vinegar. Toss the pan to incorporate. Cook to desired doneness. Season to taste with salt and pepper. Place on a warmed serving plate.

    96 oz. Sautéed Red Cabbage, warmed
  • Chicken Mushroom Gravy, warmed

    Ingredients

      • 1 oz. Primo Gusto Mediterranean Extra Virgin Olive Oil
      • 12 oz. Markon Ready-Set-Serve Diced Onion
      • 8 oz. Markon Jumbo Celery, diced
      • 1 oz. Chopped Garlic in Water
      • 1 ½ lb. Whole Baby Cremini Mushrooms, sliced
      • 1 c. Chardonnay Wine - Available through the retail market
      • 49 oz. Hearthstone Roasted Chicken Gravy

      Preparation

      Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Add the olive oil to a heated, nonstick sauce pan. Add the onions, celery, and garlic. Cook until tender. Add the mushrooms and wine. Bring to a boil. Simmer 1-2 minutes. 2] Add chicken gravy. Simmer 2-3 minutes. Season to taste with salt and pepper. Adjust to desired consistency, if necessary, with chicken stock or water. 3] Allow to cool. Transfer to a covered storage container, label, date, and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

    36 flz. Chicken Mushroom Gravy, warmed

Preparation

Wash hands. 1] Place a piece of film wrap over the top of the chicken breasts. Pound thin using the smooth side of a meat-tenderizing mallet. Place on a parchment-lined full sheet pan. Season to taste with salt and pepper. 2] Break the eggs into a stainless-steel mixing bowl. Add a small amount of water. Mix thoroughly using a wire whisk. Place the flour, eggs and breadcrumbs in separate 2" full stainless-steel hotel pans. 3] Place the chicken in the flour to coat, shaking off the excess. Place chicken in the eggs and allow to drain. Place in the breadcrumbs, shaking off the excess. Place on parchment-lined sheet pans in a single layer. Transfer to a covered storage container, label, date, and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

To prepare à la carte:
Wash hands. 1] Place 1 oz. of pomace oil on a heated flat griddle. Place a breaded chicken cutlet on the griddle. Cook on both sides until golden-brown. Place on a metal baking pan. Place in a heated 350°F convection oven. Bake 10-12 minutes or until just cooked through.  CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds. 2] Place 4 oz. of warmed herb smashed potatoes at the top of a warmed serving plate. Place 4 oz. of warmed sautéed red cabbage across the plate in front of the potatoes. Place the chicken against the cabbage. Ladle 1½ oz. of warmed chicken mushroom gravy over the top of the chicken.