Lemon Thyme Schnitzel

Prep Time 40

Cook Time 30

Servings

Calories 1006kcal

Equipment

plastic wrap

Ingredients

French Fries

2 medium Potatoes Cut the potatoes into 1/4-inch thick sticks (about 1/2 lb of potato per portion)
4 cups Canola oil or your preferred neutral oil with a high smoke point
1/4 cup Ketchup optional

Salad

2 cups Romaine lettuce chopped
1/4 cup Cucumber sliced
1/4 cup Red onion sliced thin or shaved
2 TBSP Carrots peeled and shaved
4 tsp Ranch dressing

Schnitzel

8 oz Chicken breast boneless skinless butterflied see notes
1/2 cup All-purpose flour
1 Egg beaten
1/2 cup Seasoned Panko bread crumbs or more if needed
1/4 cup Avocado oil
Fresh parsley garnish
2 slices Crusty bread toasted or bread of your choice

Lemon Thyme Sauce

1 TBSP Butter
1 tsp All-purpose flour
1/2 cups Chicken broth
1 tsp Fresh thyme
1 tsp Lemon juice
1/4 cup Heavy cream

Lemon Mint Spritzer

24 oz Sparkling water cold
2 TBSP Lemon juice
2 TBSP Fresh mint
2 tsp Sugar optional

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Prep the potatoes: Place the potatoes into a large bowl and cover completely with cold water for 20 minutes (see note). Drain well and pat dry with a towel.
For the salad: Arrange the ingredients in a bowl. Set aside. Wait to dress the salad until ready to serve.
Season the chicken on both sides with salt and pepper. Coat with the flour, then dip in egg, and coat well with the breadcrumbs using your hands to pack them on tight.
Blanch the fries:
If using oil: heat the oil to 300°F (150°C) in a dutch oven or deep fryer. Fry fries in small batches until softened, about 6 to 10 minutes.
If using the oven: Heat the oven to 350°F (176°C). Place the fries on a parchment-lined baking sheet. Cook in the oven until tender, about 15 to 20 minutes.
Set fries aside to cool. Heat the oil to 375°F (191°C).
Heat a large sauté pan over medium heat. Once hot add the avocado oil and fry the chicken on both sides to golden brown to an internal temperature of 160°F (71°C) using a thermometer. Then place on paper towels to drain excess grease and season with a pinch of salt.
Cook the potatoes: Fry them in the oil and cook until crispy and golden brown (cook in batches as needed; overcrowding will result in limp fries). Remove to a large paper towel-lined bowl and season with salt immediately to taste.
Melt the butter in a saute pan on medium heat. Once melted whisk in the flour until fully combined. Stir in broth, thyme, lemon juice, and cream. Bring to a simmer until the sauce thickens to a creamy consistency.
Toast the bread and dress the salad.
Mix together the ingredients for the spritzer, add sugar to taste if using. Serve over ice if desired.
Spoon the sauce over the chicken. Garnish with parsley. Serve with french fries, ketchup, bread, and spritzer.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts evenly through the middle (carefully) all the way in half. Then using a mallet lightly pound the chicken to about 1/3 inch thickness.

Nutrition