Autumn Stuffed Apples with Apple Wiener Schnitzel & Cider House Rules
This weeks Dinner & A Movie was all about embracing fall and what better way to do it that with apples in season and the path to the orchard in Cider House Rules.
I’ve always liked this movie, the journey one must take to find out where you belong along with Michael Caine’s echoing line “Goodnight, you princes of Maine. You kings of New England.” I think it’s interesting the impact a person can have on your life and how that shapes your destiny as is the case in this film.
So needless to say, it’s all about apples. The beautiful Apple Wiener Schnitzel is a recipe of Megan’s from the blog Feasting on Art. She invited me last month to partake in a Sweet & Savory collaboration for her Food, Art & Photography blog based on the painting by Paul Klee, Still Life with Four Apples. I was delighted at the task to contribute the sweet & make a Baked “Fried” Apple Pie while Megan in turn took savory with her Apple Wiener Schnitzel. So what a perfect dish to make with this week’s theme as well as trying her recipe out…. which I can tell you was so good there was not a single crumb left. Not having 2 weeks to make her side-dish of sauerkraut, I opted to making an Autumn Stuffed Apple.
For the Wiener Schnitzel
Recipe from Feasting on Art
2 c breadcrumbs (can be fresh or dried)
1/2 c grated Parmesan cheese
1 green apple, minced
1/4 c finely chopped parsley
2 eggs beaten
1/4 c milk
4 chicken breasts
1 c flour
1 c olive oil
lemon wedges, to serve
For the Stuffed Apples
1/2 cup wild & long grain rice (or your favorite variety)
1 cup chicken stock
1/4 cup dried cranberries
1/4 cup chopped toasted pecans
1/4 cup chopped flat leaf parsley
salt & pepper to taste
1/2 cup apple cider
2 TBSP Goat Cheese
2 large red apples such as Braeburn
For the Apple Wiener Schnitzel from the blog Feasting on Art:
Combine the breadcrumbs, minced apple, Parmesan, and parsley on a large plate. Place the eggs and milk in a bowl and beat lightly. In another bowl, add the flour and season with salt and pepper.
Place the chicken on a cutting board. Slice evenly through the chicken creating two thin escalopes of chicken. Using a meat mallet (or in my case a metal measuring cup) flatten each escalope to a thickness of 1/4 of an inch.
Dip the chicken first in the flour, then the beaten egg and finally the breadcrumbs pressing the mixture so it adheres to the chicken. Heat the oil in a non-stick frypan and fry the chicken over medium heat for one to two minutes until golden. Turn and cook the other side for another minute.
Drain on a paper towel and keep warm. Repeat with the remaining three pieces of chicken. Serve with a wedge of lemon and sauerkraut.
For The Autumn Stuff Apples
Preheat the oven to 350 degrees.
Cook the rice per package instructions in the chicken broth. While the rice is cooking cut off the BOTTOM of apples and begin scooping out the insides, I just used a soup spoon. Save the insides of the apple for later.
Once the rice is cooked add the cranberries, pecans, parsley, and salt & pepper to taste.
Stand the apples up on your baking sheet and fill with the rice mixture. Take 1/4 cup of apple cider and pour 1/2 of it into one apple, 1/2 in the other. Make little foil hats over each apple so the tops don’t become dried out.
Bake for about 15mins, adding the other 1/4 cup of cider to the apples around half way through.
Serve with about 1 tablespoon goat cheese on top.
~My recipes can be found on Tasty Planner!