This is looking very delicious, looking forward to trying it.
As we move into fall, I have a request for including one night a week of a casserole/slow cooker/hearty soup meal for the nights when we get home late from activities and need dinner to be on the table in like 10 minutes. Maybe like 3 weeks that include this kind of setup? Thanks very much in advance!
I read over the Chicken Schnitzel recipe but there is no cooking instructions for the chicken. It's entirely possible I'm missing it somewhere, does anyone see that portion of the recipe?
Hi Sarah, Zoe just updated the recipe. It’s a 2-page recipe and we accidentally only provided Zoe with the first page. You can access the full one via Substack web or in the app. Unfortunately, we can’t edit emails so the one in your inbox can’t be updated :(
I did! Unless I'm just not understanding her wording, I don't see anything about the chicken after letting it marinate. She talks about cooking the lemons, am I missing that we are doing the chicken at the same time? I literally feel crazy right now haha
Oh wait I see what you mean now that I re-read it. It doesn’t mention the chicken at all! I would think the cutlets would be shallow fried in a different pan. I found a Instagram video where Carolina is making chicken schnitzel maybe we can follow that. https://www.instagram.com/carolinagelen/reel/CK9m7KyHOQ9/
Hi Alexandra, Zoe just updated the recipe. It’s a 2-page recipe and we accidentally only provided Zoe with the first page. You can access the full one via Substack web or in the app. Unfortunately, we can’t edit emails so the one in your inbox can’t be updated :(
Hi Cydney, Zoe just updated the recipe. It’s a 2-page recipe and we accidentally only provided Zoe with the first page. You can access the full one via Substack web or in the app. Unfortunately, we can’t edit emails so the one in your inbox can’t be updated :(
Hi Sarah, Zoe just updated the recipe. It’s a 2-page recipe and we accidentally only provided Zoe with the first page. You can access the full one via Substack web or in the app. Unfortunately, we can’t edit emails so the one in your inbox can’t be updated :(
Omg this looks insane! I was just planning on doing Carolina's fennel orange chicken this weekend, which is now a beloved go to in our house. This is such an amazing collab, thank you!!
OMG I love love love Carolina Gelen and even more that you teamed up with her! My two favorite chef gals in one menu! NOT ON MY BINGO CARD AND I'M SO HYPE ABOUT IT
Mine was too :( I feel like the importance of using Meyer lemons here was really not stressed enough — this was so much work and it’s ..not good (at least with normal lemons). I left it in the fridge to see if it would mellow, but it didn’t so I just tossed it.
Hi Susan, the bitterness usually comes from the lemon pith, that’s why Meyer lemons are ideal for this, since they have less of it.
If you can’t find Meyer lemons, no problem at all! Instead, make sure to buy small, juicy lemons with a thin, not very porous skin. The large lemons usually have a thick skin and pith which contributes to the bitterness.
Here’s a side by side comparison for what to look for in any citrus (smooth vs thick, highly porous skin)
Hi John, the bitterness usually comes from the lemon pith, that’s why Meyer lemons are ideal for this, since they have less of it.
If you can’t find Meyer lemons, no problem at all! Instead, make sure to buy small, juicy lemons with a thin, not very porous skin. The large lemons usually have a thick skin and pith which contributes to the bitterness.
Here’s a side by side comparison for what to look for in any citrus (smooth vs thick, highly porous skin)
I must have unknowingly got the correct (thin & juicy) lemons because my gremolata was fantastic! I made it before I saw these helpful tips (thank you!!) but I was worried about bitterness so I mixed a tiny bit of the lemon into a tiny bit of the parsley base first and tasted before adding the rest. What a fantastic pop of flavour! So much deeper than the usual gremolata. And thanks so much for the lemon tip. I've experienced variation in bitterness of pith (even after boiling!) when making candied citrus so I'm delighted to know some tricks to help find good citrus.
Yeah, the necessity of Meyer lemons here should have been a lot more prominent. I followed the instructions perfectly, and it was atrocious. A big waste of ingredients. There should have been separate instructions for regular lemons. An unexpected fail.
This is looking very delicious, looking forward to trying it.
As we move into fall, I have a request for including one night a week of a casserole/slow cooker/hearty soup meal for the nights when we get home late from activities and need dinner to be on the table in like 10 minutes. Maybe like 3 weeks that include this kind of setup? Thanks very much in advance!
I love this idea too! Maybe for one of those week where Zoe needs a break and needs to do less meals a big stew can hold us over
Omg?!? Fan girling over this collab rn!!!
tbh SAME! 😭❤️
I read over the Chicken Schnitzel recipe but there is no cooking instructions for the chicken. It's entirely possible I'm missing it somewhere, does anyone see that portion of the recipe?
Just updated with the full document!!!
I’m still not seeing the full document- am I missing something? It doesn’t have the portion about how to cook the chicken, just how to prep
Hi Sarah, Zoe just updated the recipe. It’s a 2-page recipe and we accidentally only provided Zoe with the first page. You can access the full one via Substack web or in the app. Unfortunately, we can’t edit emails so the one in your inbox can’t be updated :(
Sorry for the inconvenience!
Hi! Did you download the additional pdf for the Schnitzel recipe. If not it's toward the bottom of the post. I also pasted the directions below
"Marinate the chicken: Use a paper towel to pat dry the chicken breasts. Cut each chicken breast in half
lengthwise to create 2 thin cutlets. Slice each chicken cutlet in half, at an angle, widthwise (see Note).
Place a few chicken pieces in a zip-seal plastic bag. Place the bag on a cutting board and use a rolling pin
to pound each cutlet to about ¼ inch thick. Set the pounded cutlets on a baking sheet and repeat with the
remaining cutlets.
In a small bowl, combine the kosher salt, pepper, the crumbled chicken stock cube (if using), and the
cayenne. Sprinkle the mixture all over both sides of the cutlets. If using hot sauce, drizzle it over the cutlets.
Marinate the chicken at room temperature for 15 to 20 minutes, or up to 8 hours in the fridge.
Make the caramelized lemon gremolata: Gently scrub the Meyer lemons under warm running water. Using
a sharp knife, cut both ends off 2 lemons. (You’ll use the ends later.) Slice the lemons as thinly as you can
manage, about ¹⁄8 inch thick.
In a large skillet, heat 2 tablespoons of the oil over medium heat. Carefully add about half of the lemon
slices to the pan and let them sear, mostly undisturbed, until amber and caramelized, 5 to 7 minutes. Using
a pair of tongs, carefully flip the lemon slices and sear again. The second side won’t take quite as long,
maybe 3 or 5 minutes, but be sure to keep a close eye as the natural sugars can burn quite quickly. Return
the seared lemon slices to the cutting board. Add the remaining 2 tablespoons oil to the skillet and repeat
with the remaining half of the lemon slices. Transfer the seared slices to the board."
I did! Unless I'm just not understanding her wording, I don't see anything about the chicken after letting it marinate. She talks about cooking the lemons, am I missing that we are doing the chicken at the same time? I literally feel crazy right now haha
Oh wait I see what you mean now that I re-read it. It doesn’t mention the chicken at all! I would think the cutlets would be shallow fried in a different pan. I found a Instagram video where Carolina is making chicken schnitzel maybe we can follow that. https://www.instagram.com/carolinagelen/reel/CK9m7KyHOQ9/
Hi Alexandra, Zoe just updated the recipe. It’s a 2-page recipe and we accidentally only provided Zoe with the first page. You can access the full one via Substack web or in the app. Unfortunately, we can’t edit emails so the one in your inbox can’t be updated :(
Sorry for the inconvenience!
Hi Cydney, Zoe just updated the recipe. It’s a 2-page recipe and we accidentally only provided Zoe with the first page. You can access the full one via Substack web or in the app. Unfortunately, we can’t edit emails so the one in your inbox can’t be updated :(
Sorry for the inconvenience!
Same question! I think something might be missing in the directions.
Hopefully she can put out an update to the recipe!
Hi Sarah, Zoe just updated the recipe. It’s a 2-page recipe and we accidentally only provided Zoe with the first page. You can access the full one via Substack web or in the app. Unfortunately, we can’t edit emails so the one in your inbox can’t be updated :(
Sorry for the inconvenience!
Omg this looks insane! I was just planning on doing Carolina's fennel orange chicken this weekend, which is now a beloved go to in our house. This is such an amazing collab, thank you!!
Love this so much and cannot wait to eat everything!! I'm missing the planned baking though so will add homemade buns to my prep too :D
Looks good! been loving weekly menus. If it’s even inspired me to create some recipes myself!
These recipes have been so amazing! My roommates and I are all hooked and look forward to when you drop the weekly menus! Thank you!!!
OMG I love love love Carolina Gelen and even more that you teamed up with her! My two favorite chef gals in one menu! NOT ON MY BINGO CARD AND I'M SO HYPE ABOUT IT
I feel like this may be my favorite week yet omg 🤭 I’m so excited
You ate with this one 😮💨
Fall is starting off looking GOOD! I’m ready to cook and ready to eat!
We LOVE a collab!
What an incredible menu, can't wait to try these recipes out!!
Why does my gremolata taste so bitter!?
Mine was too :( I feel like the importance of using Meyer lemons here was really not stressed enough — this was so much work and it’s ..not good (at least with normal lemons). I left it in the fridge to see if it would mellow, but it didn’t so I just tossed it.
Probably needed to finely chop the parsley more than usual
Yes this was not great. Wondering if it mellows with time?
mine does too! I couldnt find meyer lemons? Maybe regular lemons are too bitter?
Hi Susan, the bitterness usually comes from the lemon pith, that’s why Meyer lemons are ideal for this, since they have less of it.
If you can’t find Meyer lemons, no problem at all! Instead, make sure to buy small, juicy lemons with a thin, not very porous skin. The large lemons usually have a thick skin and pith which contributes to the bitterness.
Here’s a side by side comparison for what to look for in any citrus (smooth vs thick, highly porous skin)
Happy to help if any questions arise!
Maybe? Not sure which kind I used. Trying to add honey salt and olive oil to cut it down but struggling
Hi John, the bitterness usually comes from the lemon pith, that’s why Meyer lemons are ideal for this, since they have less of it.
If you can’t find Meyer lemons, no problem at all! Instead, make sure to buy small, juicy lemons with a thin, not very porous skin. The large lemons usually have a thick skin and pith which contributes to the bitterness.
Here’s a side by side comparison for what to look for in any citrus (smooth vs thick, highly porous skin)
Happy to help with any questions!!!
If this was important, you need to call it out in the recipe, not buried in the comments.
I must have unknowingly got the correct (thin & juicy) lemons because my gremolata was fantastic! I made it before I saw these helpful tips (thank you!!) but I was worried about bitterness so I mixed a tiny bit of the lemon into a tiny bit of the parsley base first and tasted before adding the rest. What a fantastic pop of flavour! So much deeper than the usual gremolata. And thanks so much for the lemon tip. I've experienced variation in bitterness of pith (even after boiling!) when making candied citrus so I'm delighted to know some tricks to help find good citrus.
Yeah, the necessity of Meyer lemons here should have been a lot more prominent. I followed the instructions perfectly, and it was atrocious. A big waste of ingredients. There should have been separate instructions for regular lemons. An unexpected fail.
OMG - this week's menu looks amazing!! Can't wait to get to the store and start prepping!
I love this idea!!!!!