Chicken Schnitzel With Potato Salad Recipe

Name: Chicken Schnitzel With Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breast pounded to a 1/4 inch; 1 lemon zested and juiced; 2 tablespoons mustard; 2 egg yolks; 3 tablespoons heavy cream; 2 tablespoons sugar; 3 tablespoons all-purpose flour; 1 1/2 pounds new potatoes or red; 1/2 cup vegetable stock; 5 tablespoons cider vinegar; 5 tablespoons oil; 1 onion peeled and finely chopped; 2 sprigs parsley chopped finely, some set aside for garnish; 1/2 bunch chives finely chopped; 2 tablespoons butter; 1 head lettuce chopped; lemon slices to garnish

Servings: persons

4 chicken breast pounded to a 1/4 inch
1 lemon zested and juiced
2 tablespoons mustard
2 egg yolks
3 tablespoons heavy cream
2 tablespoons sugar
3 tablespoons all-purpose flour
1 1/2 pounds new potatoes or red
1/2 cup vegetable stock
5 tablespoons cider vinegar
5 tablespoons oil
1 onion peeled and finely chopped
2 sprigs parsley chopped finely, some set aside for garnish
1/2 bunch chives finely chopped
2 tablespoons butter
1 head lettuce chopped
lemon slices to garnish

1
Season the chicken to taste with salt and pepper and sprinkle it with half the lemon juice. Mix together the mustard, egg yolks, lemon zest, cream, and a pinch of sugar. Coat the chicken, first with flour, then with the egg yolk mixture and let marinate for 2-3 hours.
2
Meanwhile, cook the potatoes in boiling water for about 20 minutes. When they're done, drain, rinse, peel, and slice them. Combine the the stock, vinegar, 2 tbsp of oil, 1 tbsp of sugar, and the onion in a saucepan and bring to a boil. Stir in the herbs, season to taste, and pour the mixture over the potatoes. Cover and set aside.
3
Melt the butter, cook until it's light brown, and remove it from the heat. Stir in the remaining lemon juice, a pinch of salt, and 1 tbsp of sugar. Pour it over the lettuce and serve it in bowls.
4
Heat 3 tbsp of oil in a pan. Cook the chicken schnitzel for 3-5 minutes on each side.
5
Serve schnitzel with the potato salad, garnished with parsley and lemon slices.

750

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 chicken breast pounded to a 1/4 inch, 1 lemon zested and juiced, 2 tablespoons mustard, 2 egg yolks, and more.

Yes, Chicken Schnitzel With Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Schnitzel With Potato Salad

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