Chicken Schnitzel With Warm Potato Salad

By alligirl on May 16, 2010

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Ingredients

    Potato Marinade

    1. 1 cup white wine vinegar
    2. 1/4 cup peanut oil
    3. 1 1/2 teaspoons kosher salt
    4. 1/2 teaspoon fresh ground black pepper
    5. 3 tablespoons sugar
    6. 1 small yellow onion ( chopped in 1/4 inch dice)
    7. 1 tablespoon finely chopped fresh thyme leave

    Fingerling Potatoes

    1. 1 lb fingerling potato, washed
    2. 3 garlic cloves
    3. 3 sprigs fresh parsley
    4. 2 tablespoons kosher salt

    Chicken schnitzel

    1. 4 (6 ounce) chicken cutlets
    2. salt and pepper
    3. flour, for dusting
    4. 2 eggs ( plus 2 tablespoons water, beaten, for egg wash)
    5. 3 cups panko, processed into fine crumbs ( or fresh dried white breadcrumbs)
    6. peanut oil ( for frying)

    Garnish

    1. lemon wedge
    2. fresh minced parsley

Directions

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