Crunchy Chicken Schnitzel With Tangy Buttermilk Mashed Potatoes

Name: Crunchy Chicken Schnitzel With Tangy Buttermilk Mashed Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: German, European
Ingredients: 59 milliliters (1/2 stick) room-temperature butter, cut into small pieces; 5 servings Pat of butter; 59 milliliters buttermilk, at room temperature (buttermilk has less fat than low-fat milk but all the tangy goodness of sour cream); 5 servings Perhaps some chopped chives or parsley, for garnish; 4 larges eggs, beaten; 2 x lemons, sliced; 710 milliliters panko crumbs (or unseasoned bread crumbs); 237 milliliters finely shredded Parmesan cheese; 454 grams frozen peas, defrosted; 907 grams potatoes, peeled and cut into 1-inch chunks; 5 servings Salt and pepper and a grating of nutmeg; 5 servings Salt and pepper to taste; 237 milliliters flour seasoned with salt and pepper, for dredging; 680 grams thin-cut boneless skinless chicken breasts, trimmed, preferably kosher and/or organic; 227 grams sugar snap peas; 5 servings Vegetable oil, for sautéing; 79 milliliters water

The recipe Crunchy Chicken Schnitzel With Tangy Buttermilk Mashed Potatoes could satisfy your European craving in about 45 minutes. This main course has 1026 calories, 61g of protein, and 42g of fat per serving. This recipe serves 5. This recipe covers 54% of your daily requirements of vitamins and minerals. It is perfect for Thanksgiving. 1 person found this recipe to be yummy and satisfying. A mixture of butter, water, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.