Crunchy Chicken Schnitzel With Tangy Buttermilk Mashed Potatoes And Big Peas And Little Peas

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The Family Dinner
Nutrition per serving    (USDA % daily values)
CAL
807
FAT
76%
CHOL
124%
SOD
63%

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Ingredients for 6 servings

3 cup panko crumbs (or unseasoned bread crumbs)

1 cup finely shredded Parmesan cheese

1 cup flour seasoned with salt and pepper, for dredging

4 large eggs, beaten

1 1/2 lb thin-cut boneless skinless chicken breasts, trimmed, preferably kosher and/or organic

Vegetable oil, for sautéing

2 x lemons, sliced

2 lb potatoes, peeled and cut into 1-inch chunks

1/4 cup (1/2 stick) room-temperature butter, cut into small pieces

1/4 cup buttermilk, at room temperature (buttermilk has less fat than low-fat milk but all the tangy goodness of sour cream)

Salt and pepper to taste

Perhaps some chopped chives or parsley, for garnish

1/2 lb sugar snap peas

1/3 cup water

Pat of butter

1 lb frozen peas, defrosted

Salt and pepper and a grating of nutmeg

Fresh mint, parsley, or chives (optional)

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