Lemon-Chicken Schnitzel w/ Potatoes
Source of Recipe
Everyday with Rachael Ray
Recipe Introduction
Use chicken tenders, skip the poudning and cook for two minutes on each side.
List of Ingredients
- 1 1/2 lbs baby red potatoes, cut into small chunks
- 1/4 cup plus 2 T olive oil
- 3 scallions, white parts only, thinly sliced
- 2 T chopped fresh rosemary leaves
- grated peel and juice of 3 lemons
- salt
- 5 T butter
- 1/2 cup flour
- 2 skinless, boneless chicken breasts (about 1 1/2 lbs total), halved and pounded thin
Instructions
- Preheat the oven to 400.
- In a roasting pan, toss the potatoes, 1/4 cup olive oil, the scallions, rosemary, and peela nd juice of 2 lemons; season liberally withs alt. Roast until golden and tender, about 40 minutes.
- Meanwhile, in a large nonstick skillet, heat 1 T olive oil with 2 T butter over medium-high heat. Place the flour in a shallow bowl; season with salt. Dredge 2 chicken breasta in the flour, shaking off any excess. Fry until just cooked through, about 3 minutes on each side. Transfer to a paper-towel-lined plate and keep warm. Add the remaining 1 T olive oil and 2 more tablespoons butter to the skillet and cook the remaining 2 chicken breasts as above. Transfer to the plate.
- Whisk the remaining 1 T butter and peel and juice of 1 lemon into the pan juices and cook until just browned, about 5 minutes. Pour the lemon-butter sauce over the chicken; serve with the potatoes.
Final Comments
4 servings
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