Mistkratzerli a La Kronenhalle |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 1 |
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I enjoy eating schnitzel and found this recipe from a restaurant in Zurich that serves one serving which is the width of the plate! It is taken from the book Kronenhalle Zürich published by Orell Füssli, Zürich. Ingredients:
1 roasting chicken (mistkratzerli or poussin or just take the smallest chicken you can get) |
2 tablespoons fresh rosemary |
2 garlic cloves, finelly sliced |
salt, to taste |
paprika, to taste |
oregano, to taste |
pepper, to taste |
1 tablespoon butter |
peanut oil, to fry |
Directions:
1. heat oven to 200 C°.
2. mix all the ingredients for the seasoning and rub well into the birds skin.
3. heat oil in an ovenproof skillet and brown the mistkratzlerli well on all sides.
4. put into the oven and roast for about 40 minutes.
5. douse mistkratzerli with oil from time to time, that keeps it moist and the skin crisp.
6. take out of oven and let rest.
7. melt butter in a small saucepan, brown sliced garlic, add rosemary.
8. serve mistkratzerli on a warm plate and drizzle with the garlic-butter.
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