Chicken Schnitzel with Warm Potato Salad
Chicken Schnitzel with Warm Potato Salad
Ingredients
For the Chicken Schnitzel
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups plain breadcrumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 cups vegetable oil, for frying
- 4 lemon wedges, for serving
For the Warm Potato Salad
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 4 strips bacon, diced
- 1/2 cup red onion, finely diced
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the chicken breasts: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound each breast to an even 1/4-inch thickness. Season both sides of the pounded chicken with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
⏱️ 10 min
- 2
Set up the breading station: Place the flour in a shallow dish. In a second shallow dish, whisk the beaten eggs. In a third shallow dish, combine the breadcrumbs with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
⏱️ 5 min
- 3
Bread the chicken: Dredge each chicken breast in the flour, shaking off any excess. Dip it into the beaten eggs, ensuring it's fully coated, then transfer to the breadcrumbs, pressing gently to adhere the crumbs evenly on both sides.
⏱️ 5 min
- 4
Cook the potatoes for the salad: Place the cubed Yukon Gold potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are tender when pierced with a fork, about 10-15 minutes. Drain well and set aside.
⏱️ 15 min
- 5
Prepare the potato salad dressing: While the potatoes cook, heat a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the skillet.
⏱️ 7 min
- 6
Add the diced red onion to the skillet with the reserved bacon fat and cook until softened, about 3-4 minutes. Remove the skillet from heat. Whisk in the apple cider vinegar, Dijon mustard, and granulated sugar. Season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
⏱️ 3 min
- 7
Assemble the warm potato salad: Gently combine the warm drained potatoes, the warm dressing, and the crispy bacon in a large bowl. Stir in the fresh chopped parsley. Taste and adjust seasoning as needed.
⏱️ 5 min
- 8
Fry the schnitzel: Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F (or a breadcrumb sizzles immediately when dropped in). Carefully place 1-2 schnitzels in the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F.
⏱️ 10 min•🌡️ 350
- 9
Remove the cooked schnitzels from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining schnitzels. Keep warm in a low oven if necessary.
⏱️ 5 min
- 10
Serve the chicken schnitzel immediately with the warm potato salad and lemon wedges for squeezing.
Kitchen Tools
Nutrition Facts (per serving)
Chicken Schnitzel with Warm Potato Salad
Ingredients
For the Chicken Schnitzel
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups plain breadcrumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 cups vegetable oil, for frying
- 4 lemon wedges, for serving
For the Warm Potato Salad
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 4 strips bacon, diced
- 1/2 cup red onion, finely diced
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the chicken breasts: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound each breast to an even 1/4-inch thickness. Season both sides of the pounded chicken with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
⏱️ 10 min - 2
Set up the breading station: Place the flour in a shallow dish. In a second shallow dish, whisk the beaten eggs. In a third shallow dish, combine the breadcrumbs with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
⏱️ 5 min - 3
Bread the chicken: Dredge each chicken breast in the flour, shaking off any excess. Dip it into the beaten eggs, ensuring it's fully coated, then transfer to the breadcrumbs, pressing gently to adhere the crumbs evenly on both sides.
⏱️ 5 min - 4
Cook the potatoes for the salad: Place the cubed Yukon Gold potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are tender when pierced with a fork, about 10-15 minutes. Drain well and set aside.
⏱️ 15 min - 5
Prepare the potato salad dressing: While the potatoes cook, heat a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the skillet.
⏱️ 7 min - 6
Add the diced red onion to the skillet with the reserved bacon fat and cook until softened, about 3-4 minutes. Remove the skillet from heat. Whisk in the apple cider vinegar, Dijon mustard, and granulated sugar. Season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
⏱️ 3 min - 7
Assemble the warm potato salad: Gently combine the warm drained potatoes, the warm dressing, and the crispy bacon in a large bowl. Stir in the fresh chopped parsley. Taste and adjust seasoning as needed.
⏱️ 5 min - 8
Fry the schnitzel: Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F (or a breadcrumb sizzles immediately when dropped in). Carefully place 1-2 schnitzels in the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F.
⏱️ 10 min•🌡️ 350 - 9
Remove the cooked schnitzels from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining schnitzels. Keep warm in a low oven if necessary.
⏱️ 5 min - 10
Serve the chicken schnitzel immediately with the warm potato salad and lemon wedges for squeezing.