Directions
- 1Roast the potatoes with olive oil, salt, pepper and rosemary in the oven at 425°F.
- 2Prepare the egg wash with eggs, Grey Poupon Country Dijon Mustard, grated garlic, mayonnaise, salt and pepper.
- 3Mix panko with grated Parmesan cheese and salt.
- 4Dredge the chicken in the egg wash and then in the panko mixture, pressing firmly to ensure it sticks.
- 5Shallow fry the chicken in avocado oil until golden brown and crispy.
- 6Season the cooked chicken with salt.
- 7Toss the arugula with olive oil and lemon juice.
- 8Make the pan sauce by deglazing the pan used to cook the potatoes with bone broth.
- 9Add capers, lemon juice and butter to the pan sauce and let it reduce until thickened.
- 10Serve the chicken schnitzel with roasted potatoes, arugula salad and caper lemon pan sauce.
Ingredients
- 1 bowl potatoes
- 1 bottle olive oil
- 1 bowl salt
- 1 grinder pepper
- 1 handful rosemary
- 3 eggs
- 1 bowl panko
- 1 tablespoon Grey Poupon Country Dijon Mustard
- 2 cloves garlic
- 1 mayonnaise
- 1 Parmesan cheese
- 1 bottle avocado oil
- 1 bone broth
- 2 pats butter
- 1 bowl capers
- 1 lemon
- 1 bowl arugula
Equipment
frying panbaking traygraterwhisk
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