Chicken Schnitzel with Warm Potato Salad
Thin, crisp breaded chicken cutlets with a German-style warm potato salad in mustard vinaigrette. Lemon wedges are not optional.
New to the library
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
- Boil the potatoes until tender, slice while warm, and toss with the vinegar, mustard, olive oil, scallions, parsley, salt and pepper.
- Pound the chicken to 1/4 inch thick. Season, then coat in flour, egg and breadcrumbs.
- Fry in 1/4 inch of hot oil, 2 to 3 minutes per side, until golden. Drain and salt.
- Serve with the potato salad and lemon wedges.
Recipes are the easy part. Deciding is the hard part.
Agent Chef has your own AI assistant propose ten dinners a week, your household votes from their phones, and the grocery list writes itself. Free to start.