Chicken Schnitzel with Potato Crust

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:

    1. Grate peeled potatoes onto a clean kitchen towel. Bundle the towel up and squeeze as much liquid from the potatoes as possible.
    2. Put potatoes into a large casserole dish. Add Parmesan and bread crumbs and stir together.
    3. Add flour to a plate. In a bowl, whisk together eggs.
    4. Season chicken with salt and pepper.
    5. Dip chicken in flour, then eggs, then potato mixture, pressing slightly to help it stick to the chicken.
    6. Heat 2 Tbsp. oil in a large nonstick skillet over medium-high heat.
    7. 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.
    8. Bake schnitzel in a preheated 350 degree oven for about 8 minute or until cooked through.
    9. Serve with lemon wedges.

Recipe from Where is my Spoon?

Posted on Fantastical Sharing of Recipes