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 (2 lb)
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
Boneless, Skinless Chicken Breasts (3)
out very thinly.
8.
Into one bowl, add
Panko Breadcrumbs (1 1/2 cups)
,
Salt (as needed)
, and
Ground Black Pepper (as needed)
. Into another, add
Farmhouse Eggs® Large Brown Eggs (sponsored) (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 (4 Tbsp)
. 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 the juice from
Lemon (1)
. Remove from heat and swirl the pan around.
12.
Drizzle lemon butter sauce over the chicken schnitzel. Serve potato gratin on the side. Enjoy!
