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Chicken schnitzel with hazelnut breading and rosemary potatoes

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Ingredients for 2 servings:

  • 2 slices of chicken breast
  • 1 egg(s)
  • Flour, for turning
  • 100 g hazelnuts, roughly chopped
  • 150 g breadcrumbs (wholemeal)
  • salt and pepper
  • 4 large potatoes, peeled and quartered
  • 1 bunch of rosemary, fresh
  • Oil (sunflower oil) for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat oven to 200 degrees Celsius. Place the quartered potatoes on a baking sheet and drizzle with a little oil. Bake for about 35 minutes, turning frequently. For the last 5 minutes, sprinkle the finely shredded rosemary over the potatoes and reduce the temperature to 50 degrees Celsius. Flatten the chicken cutlets, season with salt and pepper, coat in flour, and dip in the beaten egg. Press one side into the nuts and the other into the breadcrumbs. Fry slowly in a little oil, not too hot, until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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