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Chicken Schnitzel with Mashed Potatoes and Chopped Israeli Salad
$54.17 Cooking Fee
Serving Size: 1 cutlet, 4 ounces potato, 7 ounce salad
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 6
Instructions
For the chopped Israeli salad
- Chop the first 6 ingredients into a very small fine dice. The smaller you chop the better.
- Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
- Taste and adjust lemon and salt to your liking.
For the mashed potatoes:
- In a large saucepan add enough water to cover the potatoes by an inch. Add some salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 20 minutes. Drain.
- Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth.
- Season with Kosher salt and pepper.
For the schnitzel:
- Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
- Cut the chicken breasts horizontally into two pieces. Place the pieces between two sheets of plastic wrap and pound them until they are ¼ inch thick. Lightly season both sides with salt and pepper.
- Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
- Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
- Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
- For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.
Cook Times
Ingredients
Ingredients
For the chicken:
- 2 pound boneless skinless chicken breast about 3 large chicken breast
- 1 ½ teaspoon Kosher salt more or less to taste
- ½ teaspoon ground black pepper more or less to taste
- ¾ cup all-purpose flour
- 2 egg large, beaten
- 2 cup plain breadcrumbs
- 1 teaspoon garlic powder
- ½ cup avocado oil for frying
For serving:
- 2 tablespoon Italian parsley chopped
- 1 lemon cut into 6 wedges
For the mashed potatoes:
- 2 ½ pound yukon gold potato peeled and cut into 2-inch chunks
- 2 tablespoon Kosher salt for boiling potatoes and seasoning mashed potatoes
- ½ cup heavy whipping cream
- 4 tablespoon unsalted butter
- 1/2 teaspoon ground black pepper more or less to taste
For the chopped Israeli salad
- 1.5 pound tomato extra-large finely diced
- 1 English cucumber finely diced
- 3 ounce onion finely diced
- 1 ounce orange bell pepper finely diced
- 1/2 cup fresh herbs Italian parsley, mint or cilantro, or a mix of all three
- 1.5 tablespoon lemon zest
- 1 tablespoon Lemon juice start with ½ a lemon, add more to taste
- 2 tablespoon extra virgin olive oil
- Kosher salt and freshly ground pepper to taste
Cooking Tools Required
12-inch skillet, 5-quart saucepot, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable PeelerReheating/Serving Instructions
Best eaten right after cooking. Heat potatoes in microwave on medium-high heat until heated through. Heat chicken in a 350 degree oven for 15 minutes.
Nutrition
Calories: 920kcal | Carbohydrates: 82g | Protein: 47g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 3397mg | Potassium: 1933mg | Fiber: 9g | Sugar: 10g | Vitamin A: 2339IU | Vitamin C: 84mg | Calcium: 164mg | Iron: 6mg
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