Chicken Schnitzel With Warm Potato Salad Recipe

Name: Chicken Schnitzel With Warm Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Potato Marinade; 1 cup white wine vinegar; 1/4 cup peanut oil; 1 1/2 teaspoons kosher salt; 1/2 teaspoon fresh ground black pepper; 3 tablespoons sugar; 1 small yellow onion (chopped in 1/4 inch dice); 1 tablespoon finely chopped fresh thyme leave; Fingerling Potatoes; 1 lb fingerling potato, washed; 3 garlic cloves; 3 sprigs fresh parsley; 2 tablespoons kosher salt; Chicken schnitzel; 4 (6 ounce) chicken cutlets; salt and pepper; flour, for dusting; 2 eggs (plus 2 tablespoons water, beaten, for egg wash); 3 cups panko breadcrumbs, processed into fine crumbs (or fresh dried white breadcrumbs); peanut oil (for frying); Garnish; lemon wedge; fresh minced parsley

Servings: persons

Potato Marinade
1 cup white wine vinegar
1/4 cup peanut oil
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
3 tablespoons sugar
1 small yellow onion (chopped in 1/4 inch dice)
1 tablespoon finely chopped fresh thyme leave
Fingerling Potatoes
1 lb fingerling potato, washed
3 garlic cloves
3 sprigs fresh parsley
2 tablespoons kosher salt
Chicken schnitzel
4 (6 ounce) chicken cutlets
salt and pepper
flour, for dusting
2 eggs (plus 2 tablespoons water, beaten, for egg wash)
3 cups panko breadcrumbs, processed into fine crumbs (or fresh dried white breadcrumbs)
peanut oil (for frying)
Garnish
lemon wedge
fresh minced parsley

1
Potato Salad:
2
Prepare the marinade; in a bowl, combine all the ingredients.
3
Whisk until well blended; set aside.
4
In a large saucepan, combine the potatoes, garlic, thyme and salt.
5
Cover with enough water and bring to a boil.
6
Lower to a simmer and cook about 8 minutes, or until just done. (Do not overcook).
7
Strain and allow to cool at room temperature.
8
Slice into 1/4-inch-thick round slices.
9
Add to the reserved marinade for at least 20 minutes before serving.
10
Preheat oil to 375 degrees F in a heavy, deep saucepan.
11
To prepare schnitzel:
12
Season the chicken cutlets with salt and pepper.
13
Dredge in flour; dip in egg wash.
14
Coat with panko or breadcrumbs.
15
Deep fry about 3 minutes, or until golden brown and cooked through. Transfer to paper towels to drain.
16
Place one cutlet on each of four dinner plates.
17
Garnish with lemon sections.
18
In a saute pan over high heat, warm the marinated potatoes for about 30 seconds.
19
Divide onto the four prepared plates.

853

kcal

Calories

Fat

109

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 23 ingredients. The key ingredients include: Potato Marinade, 1 cup white wine vinegar, 1/4 cup peanut oil, 1 1/2 teaspoons kosher salt, and more.

Yes, Chicken Schnitzel With Warm 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 Warm Potato Salad

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