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
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
Bring a pot of salted water to a boil.
5 min · boil
Cube the potatoes skin-on and boil until a knife slides through.
13 min · boil
Slice the onion thin and salt it to tame the bite.
3 min · prep
Pound the chicken flat between two sheets of parchment. Season both sides.
5 min · prep
Set out three dishes: seasoned flour, beaten egg, and panko.
4 min · prep
Coat each piece in flour, then egg, then press hard into the panko.
5 min · prep
Fry in a thin layer of oil, 3 minutes per side, until deep gold.
8 min · fry
Fold mayonnaise, sour cream, chives, onion and greens into the potatoes.
4 min · prep
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.