Chicken Schnitzel With Warm Potato Salad

Recipe by alligirl
READY IN: 35mins




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