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