Chicken Schnitzel with Potato Salad
Crispy golden chicken schnitzel served with a creamy, tangy potato salad. A hearty and comforting classic that works just as well for weeknights as it does for relaxed weekend meals.
Ingredients
For the Chicken Schnitzel
- 4 chicken breast fillets
- Salt and black pepper
- 2 eggs, beaten
- 75g plain flour
- 120g breadcrumbs (panko or fine)
- Vegetable oil, for frying
- Lemon wedges, to serve
For the Potato Salad
- 800g baby potatoes
- 1 small red onion, finely sliced
- 2 tbsp mayonnaise
- 1 tbsp wholegrain mustard
- 1 tbsp white wine vinegar or lemon juice
- 2 tbsp olive oil
- Fresh parsley or chives, chopped
- Salt and black pepper
Instructions
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Prepare the Potatoes
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Step 1
Boil the potatoes in salted water until tender.
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Step 2
Drain and allow to cool slightly, then slice in half.
Make the Potato Salad
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Step 3
Mix mayonnaise, mustard, vinegar, and olive oil in a bowl.
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Step 4
Toss the warm potatoes with red onion and dressing.
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Step 5
Season and finish with fresh herbs.
Prepare the Chicken
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Step 6
Place the chicken breasts between cling film and gently pound until even thickness.
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Step 7
Season both sides with salt and pepper.
Crumb the Schnitzels
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Step 8
Coat chicken in flour, then egg, then breadcrumbs.
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Step 9
Press crumbs firmly to ensure a crisp coating.
Fry the Schnitzels
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Step 10
Heat oil in a large pan over medium heat.
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Step 11
Fry schnitzels for 3–4 minutes per side until golden and cooked through.
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Step 12
Drain briefly on kitchen paper.
Serve
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Step 13
Serve schnitzels hot with potato salad and lemon wedges.
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