Schnitzel and Smashed Potatoes
With Mazola® Corn Oil
Recipe created by @carlin_frimmel
SERVING SIZE
2 Servings
TOTAL TIME
1 Hour
SKILL LEVEL
Beginner
Ingredients:
Schnitzel:
- 2 chicken breasts, butterflied then pounded thin
- 2 eggs, whisked
- 1/2 cup flour
- 3/4 cup bread crumbs
- 1/2-3/4 cup Mazola Corn Oil, for frying
- Lemon wedges and fresh parsley, for garnish
- Choice of dipping sauce
Smashed Potatoes:
- 15-20 baby potatoes
- 1-2 Tbsp Mazola Corn oil, for frying
- 1/4 cup butter
- 2 tsp crushed garlic
- 2-3 Tbsp mixed fresh herbs (oregano, thyme, basil, rosemary, etc)
Instructions:
Schnitzel:
- To make the schnitzel, start by butterflying the chicken breasts then pounding thin using a sturdy camping mug.
- Wrap the chicken in parchment paper for this step to avoid getting your cutting board and mug in contact with raw chicken.
- Then coat the chicken in flour, egg wash, and bread crumbs.
- Heat Mazola Corn Oil in a large pan on medium-high heat and gently place the chicken in the pan to avoid splashing (corn oil is a great oil for frying due to its high smoke point).
- Cook until golden brown on both sides and cooked through, about 5 minutes each side. Remove from the pan and allow excess oil to drain for a moment before plating.
- Enjoy with the smashed potatoes and your choice of vegetable on the side!
Smashed Potatoes:
- Start by parboiling the baby potatoes until tender.
- Drain out water then tip onto a cutting board and smash using a sturdy camping mug.
- Then fry on medium-high heat in a cast iron skillet using Mazola Corn Oil until golden and crispy.
- Near the end, add butter, garlic, and fresh herbs and fry for a few minutes before removing from the pan.
Recipe created by @carlin_frimmel
