Ooh, schnitzel. Topped with a cranberry mustard concoction (that I’m not sure I’ll like) and served with cheesy mashed potato and coleslaw.<\/p>\n
Turn oven on to 425\u00b0F. Let preheat, at least 10 minutes<\/p>\n Start the mashed potatoes:<\/strong><\/p>\n Peel and cut potatoes<\/strong> into large evenly sized chunks.<\/p>\n Bring a medium pot with potato chunks<\/strong> covered by water<\/strong> to a boil.<\/p>\n Once boiling, cook until fork-tender, 14-18 minutes.<\/p>\n Remove from burner. Reserve 1\/2 cup potato cooking water.<\/strong> Drain potatoes<\/strong> in a colander and return to pot.<\/p>\n While potatoes<\/strong> cook, continue recipe.<\/p>\n Prepare the chicken:<\/strong><\/p>\n Pat chicken<\/strong> dry.<\/p>\n Cover chicken<\/strong> with plastic wrap and use a heavy object to pound to an even 1\/4″ thickness. Gallon bags make cleaning up easier and are made of thicker plastic. If you don\u2019t have a disposable bag, use plastic wrap.<\/p>\n Finely crush pretzels<\/strong> until consistency of breadcrumbs.<\/strong> For the best results, place in a plastic bag and crush with a heavy object. Place crushed pretzels<\/strong> on a plate and spread into an even layer.<\/p>\n Place chicken<\/strong> onto crushed pretzels,<\/strong> pressing gently to adhere to both sides.<\/p>\n Fry the chicken:<\/strong><\/p>\n Line a plate with a paper towel. Place a large non-stick pan over medium heat and add 4 tsp. olive oil.<\/strong> Let oil heat, 5 minutes.<\/p>\n Test oil<\/strong> temperature by adding a pinch of pretzels<\/strong> to it. It should sizzle gently. If it browns immediately, turn the heat down and let oil cool. If it doesn’t brown, increase heat.<\/p>\n Lay chicken<\/strong> away from you in hot oil<\/strong> and flip every 1-2 minutes until golden-brown and chicken<\/strong> reaches a minimum internal temperature of 165\u00b0F<\/span>, 8-10 minutes.<\/p>\n Remove from burner. Transfer chicken<\/strong> to towel-lined plate.<\/p>\n While chicken<\/strong> cooks, continue recipe.<\/p>\n Finish the mashed potatoes:<\/strong><\/p>\n Tear cheese<\/strong> into small pieces.<\/p>\n Add half the reserved potato cooking water, garlic salt, cheese, sour cream,<\/strong> and a pinch of salt<\/strong> to pot with potatoes.<\/strong> Mash until combined and smooth.<\/p>\n If it is too thick, add additional reserved potato cooking water,<\/strong> 1 tsp. at a time and up to 2 Tbsp., until desired consistency is reached. Cover to keep warm.<\/p>\n Make slaw, make mostarda, and finish dish:<\/strong><\/p>\n In a mixing bowl, combine slaw mix,<\/strong> half the mustard<\/strong> (reserve remaining for mostarda), honey,<\/strong> 1 tsp. water,<\/strong> and 1 tsp. olive oil.<\/strong> Set it aside and rest, 5 minutes.<\/p>\n While the slaw<\/strong> rests, in a microwave-safe bowl, combine cranberry sauce<\/strong> and remaining mustard.<\/strong> Microwave uncovered until heated through, 15-30 seconds.<\/p>\n Carefully remove from microwave and stir to combine. Set it aside.<\/p>\n Plate dish as pictured on front of card, slicing chicken,<\/strong> if desired, and topping with mostarda.<\/strong> Bon app\u00e9tit!<\/p>\n","protected":false},"excerpt":{"rendered":" and cheesy mashed potatoes Yield: 2 Adapted from: Home Chef Ooh, schnitzel. Topped with a cranberry mustard concoction (that I’m not sure I’ll like) and served with cheesy mashed potato and coleslaw. 12oz boneless skinless chicken breasts (filet mignon, or salmon) 2russet potatoes 12oz boneless skinless chicken breasts 4oz slaw mix 2\u00bdoz canned whole berry cranberry sauce 2oz brewpub style mustard 2oz sour cream 2smoked gouda slices 1oz pretzels \u00bdoz honey \u00bdtsp garlic salt olive oil salt & pepper cooking…<\/p>\n
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