Chicken Schnitzel with Roasted Potatoes and Arugula Salad

10 mins
Serves 1
tiktok.com

Directions

  1. 1Roast the potatoes with olive oil, salt, pepper and rosemary in the oven at 425°F.
  2. 2Roast the potatoes with olive oil, salt, pepper and rosemary in the oven at 425°F.
  3. 3Roast the potatoes with olive oil, salt, pepper and rosemary in the oven at 425°F.
  4. 4Prepare the egg wash with eggs, Grey Poupon Country Dijon Mustard, grated garlic, mayonnaise, salt and pepper.
  5. 5Prepare the egg wash with eggs, Grey Poupon Country Dijon Mustard, grated garlic, mayonnaise, salt and pepper.
  6. 6Prepare the egg wash with eggs, Grey Poupon Country Dijon Mustard, grated garlic, mayonnaise, salt and pepper.
  7. 7Mix panko with grated Parmesan cheese and salt.
  8. 8Mix panko with grated Parmesan cheese and salt.
  9. 9Mix panko with grated Parmesan cheese and salt.
  10. 10Dredge the chicken in the egg wash and then in the panko mixture, pressing firmly to ensure it sticks.
  11. 11Dredge the chicken in the egg wash and then in the panko mixture, pressing firmly to ensure it sticks.
  12. 12Dredge the chicken in the egg wash and then in the panko mixture, pressing firmly to ensure it sticks.
  13. 13Shallow fry the chicken in avocado oil until golden brown and crispy.
  14. 14Shallow fry the chicken in avocado oil until golden brown and crispy.
  15. 15Shallow fry the chicken in avocado oil until golden brown and crispy.
  16. 16Season the cooked chicken with salt.
  17. 17Season the cooked chicken with salt.
  18. 18Season the cooked chicken with salt.
  19. 19Toss the arugula with olive oil and lemon juice.
  20. 20Toss the arugula with olive oil and lemon juice.
  21. 21Toss the arugula with olive oil and lemon juice.
  22. 22Make the pan sauce by deglazing the pan used to cook the potatoes with bone broth.
  23. 23Make the pan sauce by deglazing the pan used to cook the potatoes with bone broth.
  24. 24Make the pan sauce by deglazing the pan used to cook the potatoes with bone broth.
  25. 25Add capers, lemon juice and butter to the pan sauce and let it reduce until thickened.
  26. 26Add capers, lemon juice and butter to the pan sauce and let it reduce until thickened.
  27. 27Add capers, lemon juice and butter to the pan sauce and let it reduce until thickened.
  28. 28Serve the chicken schnitzel with roasted potatoes, arugula salad and caper lemon pan sauce.
  29. 29Serve the chicken schnitzel with roasted potatoes, arugula salad and caper lemon pan sauce.
  30. 30Serve the chicken schnitzel with roasted potatoes, arugula salad and caper lemon pan sauce.

Ingredients

  • 1 bowl potatoes
  • 1 bowl potatoes
  • 1 bowl potatoes
  • 1 bottle olive oil
  • 1 bottle olive oil
  • 1 bottle olive oil
  • 1 bowl salt
  • 1 bowl salt
  • 1 bowl salt
  • 1 grinder pepper
  • 1 grinder pepper
  • 1 grinder pepper
  • 1 handful rosemary
  • 1 handful rosemary
  • 1 handful rosemary
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 1 bowl panko
  • 1 bowl panko
  • 1 bowl panko
  • 1 tablespoon Grey Poupon Country Dijon Mustard
  • 1 tablespoon Grey Poupon Country Dijon Mustard
  • 1 tablespoon Grey Poupon Country Dijon Mustard
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 mayonnaise
  • 1 mayonnaise
  • 1 mayonnaise
  • 1 Parmesan cheese
  • 1 Parmesan cheese
  • 1 Parmesan cheese
  • 1 bottle avocado oil
  • 1 bottle avocado oil
  • 1 bottle avocado oil
  • 1 bone broth
  • 1 bone broth
  • 1 bone broth
  • 2 pats butter
  • 2 pats butter
  • 2 pats butter
  • 1 bowl capers
  • 1 bowl capers
  • 1 bowl capers
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 1 bowl arugula
  • 1 bowl arugula
  • 1 bowl arugula

Equipment

frying panbaking traygraterwhisk
Chicken Schnitzel with Roasted Potatoes and Arugula Salad | Clip Recipe