Fall has officially arrived, and apparently chicken has decided to put on a sweater. On the runway is Crispy Hazelnut Chicken Schnitzel with roasted rosemary potatoes. It is golden, crunchy, nutty, herby, and exactly the kind of dinner that makes you forget you were planning to eat something sensible.

First, the potatoes get their moment in the spotlight. Small yellow potatoes are cut into bite-sized pieces and tossed with olive oil and plenty of freshly chopped rosemary. A generous sprinkle of kosher salt and freshly ground black pepper follows. Then they head into the oven until they turn tender and wonderfully golden. Basically, they become tiny roasted potato nuggets of happiness.

Meanwhile, Chicken gets its makeover.

The next step is to make Crispy Hazelnut Chicken Schnitzel. Chicken breasts are pounded thin. Next, the chicken takes a three-step journey through flour, beaten egg, and a crunchy mixture of ground hazelnuts and panko crumbs.

So, what exactly is panko? It is a Japanese-style breadcrumb made from airy, crustless bread. The larger, lighter flakes create an especially crisp coating. Consequently, panko gives the schnitzel that spectacular crunch without turning it into a breadcrumb brick.

Then come the hazelnuts. They add a rich, buttery crunch and a naturally sweet, slightly earthy flavor. Their toasted nuttiness also pairs beautifully with rosemary and roasted potatoes. In other words, this recipe has serious fall personality.

Finally, the coated chicken hits hot vegetable oil and fries until crisp and golden. The result is crunchy on the outside and juicy inside. And yes, it is completely acceptable to admire this Crispy Hazelnut Chicken Schnitzel for a moment before eating.

No hazelnuts? No problem. Pecans, walnuts, almonds, or even pistachios make excellent substitutions. Each brings its own flavor and personality to the coating.

Serve the schnitzel with those rosemary-roasted potatoes, and dinner is officially ready. This recipe proves that fall comfort food does not have to be heavy or boring. It just needs plenty of crunch, a little rosemary, and enough hazelnuts to make dinner feel fancy.

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Chicken Hazelnut Schnitzel with Roasted Rosemary Potatoes

Course Dinner, Main Course

Cuisine Austrian, German

Keyword Chicken Schnitzel, Hazelnut Schnitzel, Rosemary Potatoes, Rosted rosemary potatoes, Schnitzel Recipe

Prep Time 30 minutes

Cook Time 32 minutes

Servings 4

Author Lora Wiley-Lennartz

Ingredients

• 1+1/2 lbs small yellow potatoes
• 2 tablespoons chopped fresh Rosemary plus a few sprigs for garnish.
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 4 boneless chicken breasts
• 1/4 cup flour
• 1 large egg
• 1 cup ground hazelnuts
• 1/2 cup panko bread crumbs
• 1 tablespoon chopped fresh rosemary
• Vegetable oil for frying

Instructions

1. Preheat the oven to 375F
2. Line a baking sheet with parchment paper.
3. Cut the potatoes into small pieces.
4. Spread them out on the baking sheet and toss with the olive oil and chopped rosemary.
5. Roast for 30 minutes or until you can easily run a fork through them.
6. Flatten the chicken breasts with a mallet.
7. Season on both sides with salt and pepper. Set Aside.
8. Spread the flour out in a layer in a flat dish
9. Beat the eggs and pour them into a second flat dish.
10. Combine the ground hazelnuts and panko. Spread out on a third flat dish.
11. Place a layer of paper towels by the stove, safely away from any open flame.
12. Heat the oil in a large skillet.
13. Coat each breast in flour. Then in the egg, then in the hazelnuts/panko.
14. Transfer to the pan and cook on both sides.
15. Pat off excess oil, plate, and serve with the potatoes.

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