Schnitzel Di Pollo Recipe

Prepare the Chicken

Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.

Set Up the Breading Station

In one bowl, place the flour mixed with salt and pepper. In a second bowl, beat the eggs. In a third bowl, place the breadcrumbs.

Bread the Chicken

Dredge each chicken breast first in the flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs.

Fry the Chicken

Heat the olive oil in a large skillet over medium-high heat. Add the breaded chicken and cook for about 3-4 minutes on each side or until golden brown and cooked through.

Prepare the Potatoes

Preheat your oven to 425°F (220°C). Wash and cut the potatoes into quarters.

Season and Roast

In a large bowl, toss the potato quarters with olive oil, salt, pepper, and rosemary. Spread them out on a baking sheet.

Bake

Roast in the preheated oven for 25-30 minutes, or until they are golden and crispy, turning halfway through.

Prepare the Salad Ingredients

Chop the roma tomatoes into wedges and thinly slice the red onion.

Combine Ingredients

In a large bowl, combine the chopped tomatoes, sliced red onion, and fresh basil.

Dress the Salad

Drizzle the olive oil and balsamic vinegar over the salad. Sprinkle with salt and pepper, then toss gently to combine.