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Hazelnut Chicken Schnitzel with roasted rosemary potatoes

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.