Schnitzel with oven roasted potatoes. Family dinner made with the kids. It's not easy cooking and juggling it all but you just have to laugh and savor these moments. Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.
Whip up these crispy and golden roasted baby potatoes for a dinner that the whole family will love.
Be sure to cut the potatoes into pieces that are about the same size so they roast evenly.
Or look for bite-size potatoes that can be roasted whole.
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Family dinner made with the kids. It's not easy cooking and juggling it all but you just have to laugh and savor these moments. Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.
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Ingredients requirements for Schnitzel with oven roasted potatoes:
- Require - schnitzel.
- Prepare 6 - boneless pork chops, fat trimmed.
- Need 1 cup - flour (have extra just in case).
- Need 2 for eggs (maybe 3 or 4 depending).
- Need 2 cup of bread crumbs (have extra).
- Give 1 of seasoning to taste (salt, pepper, garlic, paprika, etc).
- Prepare 1/4 cup for butter or oil for frying.
- You need 6 of large potatoes (I use russet).
- You need 1/2 cup melted butter or oil.
- Give 1 seasoning to taste.
Line the pan with foil, which helps crisp up the potatoes and makes for easy clean up. While the oven is still hot. Garlic herb roasted potatoes are a tasty side dish for any meal. They're easy to make, hold a creamy yet crispy texture, and are tossed in garlic goodness.
Schnitzel with oven roasted potatoes process:
- Preheat the oven to 350. Pound the chops out with a mallet. until they're between 1/4 and 1/2 inches thick (If you don't have a mallet, a rolling pin will work). Rub seasoning into the chops..
- Get three shallow bowls and put flour in the first, eggs in the second, and bread crumbs in the third. Season the eggs if desired and break up the yolk..
- Dip the chops in the flour to coat them. Make sure they are covered completely. Do the same with the eggs, and then the bread crumbs. Add more to the bowls as needed..
- Put the chops on a plate, and place them in the fridge for at least 30 minutes so the breading holds better when you fry them..
- Meanwhile, rinse the potatoes and cut them into one inch pieces (I leave the skin on)..
- Put the potatoes in a baking pan (8x10 should do). Pour the melted butter over the potatoes, add the seasoning and stir..
- Bake the potatoes at 375 for about an hour, stiring them every 15 minutes, until tender. When they're almost done, heat some oil in a deep pan, take the chops out of the fridge, and fry them until brown..
- Pair with a veggie. Serve and enjoy!.
Sure, mashed potatoes are a tasty way to eat potatoes. But in my opinion, nothing is better than perfectly roasted potatoes straight out of the oven. Perfect Roasted Potato Wedges are an easy side dish that will please everyone! Here are my secrets for perfectly crispy and delicious roasted potato wedges! Potatoes coated with olive oil and your favorite herbs, and roasted to perfection.
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