Cheesy Chicken Schnitzel and Crash Hot Potatoes


Type of dish : main dish
Level of difficulty : medium
Mood : hectic Monday

Lovely and delicious option for lunch, contain three parts. The Cheesy Chicken Schnitzel, Crash Hot Potatoes and Stir Fried Veggie, served with Mayo Mustard and Hot Chilli Sauce.

You could grab the schnitzel recipe on my previous post. I replaced beef with boneless chicken breast. Lay slice of mozza, popped in the oven for 10 minute for extra crunchy texture and melted cheese.

For Stir Fried Veggies, grab any veggies that you like. Heat a pan with olive oil, stir fry all the veggies. Seasoned with salt & pepper. Quickly remove from heat. The veggies only took 5 minutes to cook.

Combine mayo and mustard for the sauce, sprinkle with 1 tsp lemon juice.

As for Crash Hot Potatoes, here is the recipe, taken from none other than Pioneer Woman. They were so so simple, but very tasty. Very good option when you’re bored with wedges & french fries.

Crash Hot Potatoes

12 medium sizes Potatoes
3 Tablespoons Olive Oil
Kosher Salt To Taste (I used Fleur de Sel)
Black Pepper To Taste
Rosemary To Taste (I used Italian Mixed Herbs)

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with Fleur de Sel, fresh ground black pepper and mixed herbs.
Bake in a 450 degree oven for 20-25 minutes until golden brown.



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