Wednesday, March 16, 2016

Chicken Schnitzel

2 large eggs
1 garlic clove, minced
1⁄2 tsp. parsley flakes
salt and pepper
1 c. fresh breadcrumbs (about 3 slices of white bread)
1⁄2 c. grated parmesan cheese
4 chicken breasts, pounded to an even 1/4 inch thickness
olive oil
Dijon mustard (optional for dipping)

Leave three slices of white bread out to dry if you are making your own breadcrumbs (highly recommend). In a small bowl, add eggs, garlic, parsley and salt and pepper and beat until combined.
Pulse bread slices into the blender until they are crumbs. Add crumbs and Parmesan cheese to a small bowl. Pound chicken until it is about 1/4 inch thick all around.  Dip chicken into the egg mixture, and then directly into crumb mixture. Heat olive oil in a large non-stick skillet over medium heat. Cook chicken on both sides until it is golden brown and cooked through (about three minutes on each side). Eat with your favorite dijon mustard or my kids like it as is!

Roasted Potatoes

2 lbs. of white, yellow, or red potatoes (peeled or unpeeled), cut into 1/2 inch pieces. (russet potatoes work ok but tend to not hold their shape as well)
1 small onion, chopped
2 T. melted butter
2 T. olive oil
2 tsp. dried parsley
1 tsp. paprika
1/2 tsp. salt
1/4 to 1/2 tsp. of freshly ground black pepper (to taste)
1/4 tsp. of garlic powder 

Preheat oven to 425°F. Spread potatoes and onions over a tin foil lined baking sheet. Pour melted butter and olive oil over potatoes and sprinkle with the remaining ingredients. Stir together until potatoes and onions are evenly coated. Place in oven and and bake, stirring every 15 minutes so they evenly crisp and don't stick to pan.  Potatoes are done when forked tender and are starting to brown in spots and get crispy. Bake time approximately 45-55 minutes.

Friday, March 11, 2016