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    You are in: Home / Recipes / Chicken Schnitzel With Warm Potato Salad Recipe
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    Chicken Schnitzel With Warm Potato Salad

    Chicken Schnitzel With Warm Potato Salad. Photo by Lori Mama

    1/1 Photo of Chicken Schnitzel With Warm Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    alligirl's Note:

    Wolfgang Puck says about his weinerschnitzel: "This is a recipe from my childhood, an Austrian classic. It’s one of the most popular dishes at Spago where we serve it with mache, frisée, balsamic vinegar and pumpkinseed oil. But for me, it’s perfect with just a fingerling potato salad." He modified his weinerschnitzel to chicken for the People Magazine article 'Dinner for 4 under $10", which was published February 22, 2010. Cook/prep time does not include rest time for potatoes. This would pair nicely with an Austrian riesling. Taken from People magazine and posted for ZWT.

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    Serves: 4


    dinner ...

    Units: US | Metric

    Potato Marinade

    Fingerling Potatoes

    Chicken schnitzel

    • 4 (6 ounce) chicken cutlets
    • salt and pepper
    • flour, for dusting
    • 2 eggs (plus 2 tablespoons water, beaten, for egg wash)
    • 3 cups panko breadcrumbs, processed into fine crumbs (or fresh dried white breadcrumbs)
    • peanut oil (for frying)



    1. 1
      Potato Salad:.
    2. 2
      Prepare the marinade; in a bowl, combine all the ingredients.
    3. 3
      Whisk until well blended; set aside.
    4. 4
      In a large saucepan, combine the potatoes, garlic, thyme and salt.
    5. 5
      Cover with enough water and bring to a boil.
    6. 6
      Lower to a simmer and cook about 8 minutes, or until just done. (Do not overcook).
    7. 7
      Strain and allow to cool at room temperature.
    8. 8
      Slice into 1/4-inch-thick round slices.
    9. 9
      Add to the reserved marinade for at least 20 minutes before serving.
    10. 10
      Preheat oil to 375 degrees F in a heavy, deep saucepan.
    11. 11
      To prepare schnitzel:
    12. 12
      Season the chicken cutlets with salt and pepper.
    13. 13
      Dredge in flour; dip in egg wash.
    14. 14
      Coat with panko or breadcrumbs.
    15. 15
      Deep fry about 3 minutes, or until golden brown and cooked through. Transfer to paper towels to drain.
    16. 16
      Place one cutlet on each of four dinner plates.
    17. 17
      Garnish with lemon sections.
    18. 18
      In a sauté pan over high heat, warm the marinated potatoes for about 30 seconds.
    19. 19
      Divide onto the four prepared plates.

    Ratings & Reviews:

    • on January 23, 2012


      Just perfect. Made exactly as written and enjoyed a fabulous meal that reminded me of Austria. This recipe is a must try!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 08, 2010

      Fabulous! I did make 2 changes. I wasn't able to get fingerling potatoes, so used new and I think Wolfgang will forgive me, when I say, that I didn't deep fry the chicken. Just couldn't bring myself to do it. I really liked the fresh thyme in the salad. Made for Everyday Holiday Tag. :)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Schnitzel With Warm Potato Salad

    Serving Size: 1 (445 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 795.8
    Calories from Fat 222
    Total Fat 24.7 g
    Saturated Fat 5.0 g
    Cholesterol 201.8 mg
    Sodium 4987.8 mg
    Total Carbohydrate 88.5 g
    Dietary Fiber 6.9 g
    Sugars 16.6 g
    Protein 52.4 g

    The following items or measurements are not included:

    white wine vinegar

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