What you need:
- 1.3 lbs. waxy potatoes, peeled
- 3/4 cup shredded Parmesan
- 5 Tbsp. bread crumbs
- 1 to 2 lb. chicken breasts, thinly sliced
- 2 large eggs
- 2 Tbsp. all-purpose flour
- 4 to 6 Tbsp. vegetable oil
- Salt and pepper, to taste
- Lemon, cut into wedges
Directions:
- Grate peeled potatoes onto a clean kitchen towel. Bundle the towel up and squeeze as much liquid from the potatoes as possible.
- Put potatoes into a large casserole dish. Add Parmesan and bread crumbs and stir together.
- Add flour to a plate. In a bowl, whisk together eggs.
- Season chicken with salt and pepper.
- Dip chicken in flour, then eggs, then potato mixture, pressing slightly to help it stick to the chicken.
- Heat 2 Tbsp. oil in a large nonstick skillet over medium-high heat.
- Fry breaded chicken for 2 to 3 minutes on each side. Move to a foil-lined baking sheet. Repeat until all chicken has fried in the skillet. Note: If any pieces of potatoes remain in the skillet, be sure to remove them before adding the next batch of chicken. Add oil as needed.
- Bake schnitzel in a preheated 350 degree oven for about 8 minute or until cooked through.
- Serve with lemon wedges.
Recipe from Where is my Spoon?
Posted on Fantastical Sharing of Recipes