Chicken Schnitzel, Lemon Wedges, Roasted Potatoes and Kachumber

Ingredients

• 1 large Lemon (Choose one that is firm with a bright, unblemished yellow peel.)

Instructions

1. 1

   Wash and Roll

   • Thoroughly wash the lemon under cool running water to remove any wax or residue. Pat it completely dry.
   • On a countertop or cutting board, press down firmly on the lemon with the palm of your hand and roll it back and forth for 10-15 seconds. This helps to release the juices.
2. 2

   Trim the Ends

   • Place the lemon on a stable cutting board.
   • Using a sharp knife, carefully slice off about 1/4 inch from both the stem end and the blossom end. This creates flat surfaces for stability.
3. 3

   Cut in Half

   • Stand the lemon on one of its newly cut flat ends.
   • Slice it directly down the middle, lengthwise, to create two equal halves.
4. 4

   Create Wedges

   • Place each lemon half cut-side down on the board.
   • Slice each half lengthwise into 3 or 4 equal wedges, depending on your desired size. This will yield a total of 6 or 8 wedges, ready for serving.

Ingredients

• 2 lb Yukon Gold Potatoes (Or Russet potatoes, scrubbed well)
• 3 tbsp Olive Oil (Extra virgin is preferred)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground for best flavor)
• 1 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.5 tsp Paprika (Smoked paprika also works well)
• 1 tsp Dried Rosemary (Or dried thyme)
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. 1

   Prepare the Oven and Potatoes

   • Position a rack in the middle of the oven and preheat to 425°F (220°C). For an extra crispy crust, place your baking sheet in the oven to preheat as well.
   • Thoroughly wash and scrub the potatoes. You can peel them if you prefer, but the skin adds great texture and nutrients.
   • Cut the potatoes into uniform 1-inch cubes to ensure they cook evenly.
2. 2

   Season the Potatoes

   • In a large mixing bowl, combine the potato cubes, olive oil, salt, black pepper, garlic powder, onion powder, paprika, and dried rosemary.
   • Toss vigorously until every piece of potato is evenly coated with oil and seasonings.
3. 3

   Roast the Potatoes

   • Carefully remove the hot baking sheet from the oven (if preheating). Spread the seasoned potatoes in a single, even layer. Do not overcrowd the pan; use two pans if necessary.
   • Roast for 20-25 minutes.
   • Remove the pan from the oven and use a spatula to flip the potatoes. This ensures all sides get crispy.
   • Return the pan to the oven and roast for another 15-20 minutes, or until the potatoes are golden brown, crispy on the outside, and fork-tender on the inside.

Ingredients

• 1 cup Cucumber (finely chopped)
• 1 cup Tomato (deseeded and finely chopped)
• 0.5 cup Red Onion (finely chopped)
• 1 pcs Green Chilli (finely chopped, optional)
• 2 tbsp Coriander Leaves (freshly chopped)
• 1.5 tbsp Lemon Juice (freshly squeezed)
• 0.5 tsp Chaat Masala
• 0.25 tsp Roasted Cumin Powder
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Salt (optional, for a tangy flavor)

Instructions

1. 1

   Prepare the vegetables. Finely chop the cucumber, deseeded tomato, and red onion into small, uniform pieces (about 1/4-inch). This ensures a balanced bite and texture. Finely chop the green chilli and coriander leaves.

2. 2

   In a medium-sized mixing bowl, combine the chopped cucumber, tomato, red onion, green chilli (if using), and coriander leaves. Gently toss them together.

3. 3

   Just before you are ready to serve, add the seasonings. Sprinkle the salt, black salt (if using), chaat masala, and roasted cumin powder over the vegetables.

4. 4

   Drizzle the fresh lemon juice over the salad. Gently toss everything together until the vegetables are evenly coated with the spices and lemon juice. Serve immediately to enjoy its maximum crunch and freshness.