Kate B wrote:
> "Margaret Suran" > wrote in message
> ink.net...
>
>>
>>Kate B wrote:
>>
>>>I am looking for a schnitzel idea that will work well with this starter
>
> but
>
>>>a little bit different from my usual variation on a theme. I was
>
> thinking
>
>>>of making spaetzle to accompany because the SO loves spaetzle but this
>
> might
>
>>>be a bit too heavy with the cheese and bread in the soup. Dessert is a
>>>financier cake/cookie with a poached pair.
>>>
>>>All ideas appreciated!
>>>
>>>TIA
>>>
>>>Kate
>>>
>>>
>>
>>How about Chicken Kiev?
>>
>>Here is the first recipe for it from Google
>>
*snipped recipe"
>
> I've never made Chicken Kiev before this might be a good idea. The only
> problem is that the Kiev is baked. I wonder if it would have the same
> crunch that pan frying imparts. Thanks for the suggestion Margaret!
>
> Kate
>
>

I really do not know whether it will be as crispy crunchy as it would
be when fried. I would guess that there will be little difference.
The few times I made Chicken Kiev, I actually fried it and then stuck
it in the hot oven to keep hot. The butter always escaped, but nobody
ever really cared, as the flavor wa still there.

I am not a good cook, perhaps someone else can be of more help. I
find I am way ahead, when my dinner is not burned to a crisp. (