Chicken Schniztle with Lemon and Buttermilk Potatoes

This dish brings me back to my years in Germany.  Of course it would most likely be served with great french fries and a salad of shredded carrots, radish, thin sliced cucumbers and butter lettuce.  I get homesick just thinking about it.

I made this one with buttermilk mashed potatoes and steamed broccoli.

Ingredients:

Chicken breasts

Broccoli

Russets Potatoes

Buttermilk

Butter

Panko (Japanese bread crumbs)

Flour

2 Eggs

1 Lemon

1. First peel potatoes and cut into chunks and put into a pot of cold salted water.  Boil until tender.

2. While the potatoes are boiling, lay plastic wrap on the counter and put the chicken breast on it.

3.  Lay plastic wrap over chicken and pound with the smooth side of a meat mallet gently until its about 1/4" to 1/2" thick.

4. Season chicken on both sides with salt and pepper.

5.  Put some flour on a plate and lay each piece of chicken on the flour front and back.  Shake off the excess.

6.  Beat the 2 eggs and put into a vessel that is big enough to accommodate the pieces of chicken.  Coat the chicken with egg and shake off excess.

7.  Put the panko in the same kind of container and lay chicken in it and coat front and back with the panko.

8.  Fry chicken in 1/4" of vegetable oil until golden brown.

10.  While chicken is cooking, drain potatoes and put back into the same pan over med heat and "dry them out" a little before mashing.  When mashing add a little buttermilk, butter and salt and pepper.  Put a lid back on the pan and keep warm.  Or cover with plastic and keep in warm oven.

11. Steam or boil broccoli.
12.  When chicken is golden brown remove from pan and blot on a plate covered with 2 layers of paper towels.
13.  Plate all and garnish with a lemon wedge.  Squeeze lemon over chicken before eating.