Lemon Chicken Schnitzel with Roasted Potatoes Use chicken tenders skip the pounding and cook for 2 minutes on each side. Nice Great elegant Hotel Restaurant Recipe

4 Servings 

Preparation 10 min 

Cook Time 40 min

Ingredients 

1-1/2 pounds baby red potatoes, cut into small chunks

1/4 cup plus 2 tablespoons olive oil

3 scallions, white parts only, thinly sliced

2 tablespoons chopped fresh rosemary leaves

Grated peel and juice of 3 lemons

Salt

5 tablespoons butter

1/2 cup flour

2 skinless, boneless chicken breasts 

(about 1 1/2 pounds total), halved and pounded thin

Method 

Preheat the oven to 400°. In a roasting pan, toss the potatoes, 1/4 cup olive oil, the scallions, rosemary, and peel and juice of 2 lemons; season liberally with salt. 

Roast until golden and tender, about 40 minutes.

Meanwhile, in a large nonstick skillet, heat 1 tablespoon olive oil with 2 tablespoons butter over medium-high heat. 

Place the flour in a shallow bowl; season with salt. Dredge 2 chicken breasts in the flour, shaking off any excess. 

Fry until just cooked through, about 3 minutes on each side. Transfer to a paper-towel-lined plate and keep warm. 

Add the remaining 1 tablespoon olive oil and 2 more tablespoons butter to the skillet and cook the remaining 2 chicken breasts as above. Transfer to the plate.

Whisk the remaining 1 tablespoon butter and peel and juice of 1 lemon into the pan juices and cook until just browned, about 5 minutes. 

Pour the lemon-butter sauce over the chicken; serve with the potatoes.