Chicken Schnitzel with Warm Potato Salad

Ingredients (12)

• 4 boneless skinless chicken breasts
• 1/2 cup flour
• 2 eggs, beaten
• 1 1/2 cups fine breadcrumbs
• 1 1/2 lb small waxy potatoes
• 3 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 1/3 cup olive oil
• 3 scallions, sliced
• 2 tbsp chopped parsley
• 1 lemon, in wedges
• Neutral oil for frying

Steps

1. Boil the potatoes until tender, slice while warm, and toss with the vinegar, mustard, olive oil, scallions, parsley, salt and pepper.
2. Pound the chicken to 1/4 inch thick. Season, then coat in flour, egg and breadcrumbs.
3. Fry in 1/4 inch of hot oil, 2 to 3 minutes per side, until golden. Drain and salt.
4. Serve with the potato salad and lemon wedges.