Lemon-Chicken Schnitzel with Roasted Potatoes

Page 5

Cuisine: North American | Course Type: Main Courses

(1 review)

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Note - This recipe was part of the pull-out menu planner in this issue. Also, I think this recipe is much better with fish rather than chicken.

Rating 5 - Awesome, it's in my regular recipe rotation.

I first made this with chicken, which turned out just okay, nothing to write home about. Since we are always on the lookout for ways to work fish into our diet, we subbed a tilapia fillet for the chicken and now we make this recipe regularly.

The real star here is the potato side dish. I can keep eating them even if I'm full. The flavor is awesome.

To round out the meal, I usually cook yellow squash cut up exactly like the potatoes. I tried once to mix the squash cubes with the potatoes and required ingredients and then baking according to the recipe directions. The squash had too high of a water content and the potatoes didn't crisp as much as I would like and it took an extra 15 minutes of cooking time. I now cook the squash on the stove top but add the same seasonings as for the potatoes, then mix the squash and potatoes together when serving.

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