Cooking Instructions
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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Into a pan over medium-low heat, add
Canola Oil (30 mL)
. When warm, add
White Onion (1)
and
Green Bell Pepper (1)
. Cook for 5 minutes
Step 3
Cut
Potatoes (905 g)
into 1/4-inch thick slices. Keep them in a bowl of water to prevent browning.
Step 4
Into a large mixing bowl, add potatoes, cooked vegetables,
Heavy Cream (480 mL)
,
Shredded Mozzarella Cheese (130 g)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
. Stir to combine, then transfer to a 13x9-inch casserole dish.
Step 5
Top with additional
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Shredded Mozzarella Cheese (45 g)
.
Step 6
Bake for 1 to 1 1/2 hours, or until cheese is brown and bubbly on top. Once baked, allow to stand for at least 10 minutes before serving.
Step 7
While it's baking, prepare the schnitzel. Pound the
Boneless, Skinless Chicken Breasts (3)
out very thinly.
Step 8
Into one bowl, add
Panko Breadcrumbs (75 g)
,
Salt (3 g)
, and
Ground Black Pepper (1 g)
. Into another, add
Farmhouse Eggs® Large Brown Eggs (2)
. Into a final bowl, add
All-Purpose Flour (125 g)
.
Step 9
Coat the chicken in the flour, then the egg, then the breadcrumbs. Set onto a plate. Repeat with other chicken breasts.
Step 10
Into a large pan over medium heat, add
Canola Oil (60 mL)
. Once warm, add chicken and cook until golden brown, about 3 minutes on each side. Set on a wire rack to drain excess oil.
Step 11
Into a new pan, add
Unsalted Butter (85 g)
. When the butter starts to brown, add the juice from
Lemon (1)
. Remove from heat and swirl the pan around.
Step 12
Drizzle lemon butter sauce over the chicken schnitzel. Serve potato gratin on the side. Enjoy!
