Jeffthe420Chef, who claims to have perfected the art of making tasteless, odorless cannabis butter and oil and has compiled his recipes into the upcoming book, The Ganja Gourmet, created this really tasty recipe one night while at a German restaurant with Chef André Lujan.
Based on a traditional German chicken schnitzel, this Meterspaätz has the added benefit of delivering a dose of the cannabis of your choosing. If you like schnitzel and beer, you’ll love this. His take on the dish, which was perfected in the first century B.C.E in what is now Northern Italy and Austria, consists of a thin chicken cutlet dredged in lemon butter and cranberry sauce, then breaded with Hefeweizen beer tarragon batter and lightly fried, topped with canna-garlic mustard seed aioli. The simple dish has been a stand-by for hungry and time-pressed Alpine working people for centuries, and now its comfort food status can take another step up with the help of canna-oil.
Number of Servings: 4
Prep Time: 40 minutes
Cook Time: 15-20 minutes
Jeffthe420Chef’s Note: Approximate dose per serving is based on using 5 grams of cured/dried/decarbed Cannatonic CBD 20%/THC10%. If you use a non-CBD strain, I have calculated 14%THC, the THC percentage after curing, drying and decarbing the average 16% strain.
Approximate Dosage Per Serving:
- CBD at 20%: 12mg
- THC at 10%: 6mg
- THC at 14%: 9mg
To prepare the chicken
- 1 teaspoon lemon juice
- 1 chicken cutlets
- 1 cup all purpose flour + 1⁄4 cup for dusting
- 1⁄2 cup cranberry sauce
- 1 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon white pepper
- 2 eggs
- 1 1⁄4 cups Hefeweizen beer
- 1 teaspoon tarragon, minced
- 1 teaspoon lemon zest
- Olive oil for frying
To prepare the aioli
- 1 tablespoon dried mustard seeds
- 2 large egg yolks
- 4 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1⁄2 cup light canna-olive oil
- 1⁄2 teaspoon water
- 2 chives, minced fine
- Sea Salt
- In a large bowl mix lemon juice with melted butter.
- Pound chicken until evenly flat and very thin, about 1⁄8-inch thick.
- Sprinkle the cutlets with salt and pepper and dust both sides with flour.
- Brush both sides of each cutlet with cranberry sauce
- In a large bowl, mix together flour, garlic powder, salt and white pepper.
- In a separate bowl, mix the eggs, beer and tarragon.
- Slowly add the flour mixture to the beer mixture to create a batter. The batter will be thin.
- Add the lemon zest and mix well.
- Preheat a large skillet over medium/high heat and add the olive oil.
- Dip the cutlets into the lemon butter and then into the batter. Fry until golden brown on both sides. Hold in a warm oven (about 150°F to 200°F) while you finish the aioli sauce.
- Toast mustard seeds in a saucepan over medium heat for about 5 minutes until lightly browned and fragrant. If they start to pop, that’s a sign that they’re toasted. Pull them from the heat and let sit at room temperature.
- Make sure ALL the ingredients AND utensils are at ROOM TEMPERATURE.
- In medium bowl, whisk eggs, lemon juice and Dijon mustard.
- Slowly drizzle the oil into the egg mixture and whisk until all the oil is incorporated and aioli is smooth and creamy.
- If the oil separates, have no fear. Stop adding the oil and keep whisking until it’s incorporated.
- Whisk in the toasted mustard seed and a pinch or two of salt, until smooth and creamy.
- Serve alongside the warm meterspaätz and voilà!