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Austrian Chicken Schnitzel with Creamy Potato Salad
American

Austrian Chicken Schnitzel with Creamy Potato Salad

Pounded chicken breast in a crisp golden panko crust, served with a cool creamy potato salad dressed in sour cream, mayo, and fresh chives. Lemon wedges to squeeze over at the table.

Total
25 min
Prep
10 min
Cook
15 min
Serves
4
  • comfort
  • kid-friendly

Ingredients

For 4 servings

  • chicken breast20 oz
  • potatoes32 oz
  • panko breadcrumbs16 tbsp
  • all-purpose flour4 tbsp
  • egg2 piece
  • yellow onion2 piece
  • fresh chives4 tbsp
  • mixed greens4 oz
  • mayonnaise4 tbsp
  • sour cream10 tbsp
  • lemon2 piece
  • olive oil2 tbsp
  • salt2 tsp
  • black pepper½ tsp

You'll need

skillet · pot · bowl

Method

  1. Bring a pot of salted water to a boil.

    5 min · boil

  2. Cube the potatoes skin-on and boil until a knife slides through.

    13 min · boil

  3. Slice the onion thin and salt it to tame the bite.

    3 min · prep

  4. Pound the chicken flat between two sheets of parchment. Season both sides.

    5 min · prep

  5. Set out three dishes: seasoned flour, beaten egg, and panko.

    4 min · prep

  6. Coat each piece in flour, then egg, then press hard into the panko.

    5 min · prep

  7. Fry in a thin layer of oil, 3 minutes per side, until deep gold.

    8 min · fry

  8. Fold mayonnaise, sour cream, chives, onion and greens into the potatoes.

    4 min · prep

  9. Slice the schnitzel thick and serve with lemon to squeeze over.

    2 min · rest

Serving suggestion

A cold glass of beer is the traditional pairing. For an extra vegetable on the side, cucumber slices dressed with a little vinegar and dill go perfectly.

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