|
This recipe BELONGS to Rachael Ray. It is posted here
for convenience but can be seen on Rachael Ray's site here:
We started our subscription to Everyday with Rachael Ray
with the first issue (and still wait with baited breath for
each new issue!). I flip through, then read each and
every page and when that is done, I go through and tear out
the recipes I think will appeal to my sweetie (VERY picky
eater). I place the recipes in my 4" binder then pluck
one out when I want to try another new one. This is
one of those recipes and it is from the December/January
2007 issue and, I might add, just a delight!.
Rachael Ray's
Lemon-Chicken Schnitzel with Roasted
Potatoes
|
Lemon-Chicken Schnitzel with Roasted Potatoes
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
Fast times
Use chicken tenders, skip the
pounding and cook for 2 minutes on
each side.
Directions:
- 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.
COMMENTS:
-
The potatoes looked to
be drying a bit on the top layer so I stirred
through them about halfway through the
cooking time to get the moisture all over
them again.
-
Don't forget Rachael
Ray's tip for squeezing lemons: cup-up to
keep the seeds out of your dish.
-
Our market didn't have
any fresh rosemary so I used dried (1 tsp
dried = 1TBSP fresh). Do yourself a
favor and go to another market for
fresh...dried is never as nice and we felt
like we were eating little twigs!
|
|
