Crispy Lemon Chicken Schnitzel with Warm Potato Salad
A thin, golden-fried chicken schnitzel served with a warm vinegar-dressed potato salad.
- Time
- 45 min
- Serving
- 749 kcal
- Ingredients
- ≈ $2.27
- Protein
- 57 g
Ingredients
- 1 Chicken breast filletpack 800 g ≈ $7.23 180 g
- 2 Wheat flour 25 g
- 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 4 Breadcrumbs 35 g
- 5 Sunflower oil 15 ml
- 6 Lemon≈ $4.70 per kg 25 g
- 7 Potatoes≈ $2.19 per kg 180 g
- 8 Onions≈ $1.60 per kg 25 g
- 9 Vinegar 9% 8 ml
- 10 Mustard 5 g
- 11 Salt 2 g
- 12 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Boil potatoes7 in their skins for 20–25 minutes until tender, peel, and slice into thick rounds.
Mix vinegar, Dijon mustard, salt, pepper, and 1 tablespoon hot water, then stir in thinly sliced onion8 and potatoes7.
Pound chicken1 breast to ½-inch thickness, season with salt and pepper.
Dredge chicken1 in flour, dip in beaten egg, then coat in breadcrumbs.
Pan-fry schnitzel in oil for 4–5 minutes per side until golden and fully cooked.
Tips
- Why it works
- Pound the chicken to 1 cm, so it cooks evenly and doesn't stay raw inside. A thickness over 1.5 cm risks dryness.
- Substitutions
- Replace 5 g of mustard with a tablespoon of sour cream for a milder taste. You can skip the lemon, or add the juice of 1/2 wedge to the salad.
- Common mistakes
- If the schnitzel is pale inside or under the breading, the oil isn't hot enough or the piece is too thick. Check doneness with a knife.
- Storing and reheating
- Keep the salad for 2 days in the fridge, the schnitzel for 1 day. Reheat the salad in the microwave for 1 minute, the schnitzel in a pan for 3 minutes.
- Serve with
- Serve with boiled peas or a green salad of cucumbers and sour cream, if you want some variety.
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