Directions
- 1Cut a chicken breast in half through the straight side.
- 2Place the chicken breast between two sheets of plastic wrap and gently pound it with a meat pounder.
- 3Season flour with salt and pepper.
- 4In a glass dish, whisk together eggs, salt, pepper and lemon zest.
- 5Dredge the chicken in the seasoned flour, then dip into the egg mixture, and finally coat with the panko bread crumbs.
- 6Fry the chicken in clarified butter until golden brown on both sides. Reduce the heat if needed
- 7For the potato salad: combine cooked potatoes, thinly sliced red onion, chives, and a simple vinaigrette (oil, vinegar, mustard, salt, and pepper).
- 8For the cucumber salad: combine peeled and sliced cucumbers with sour cream, dill, white balsamic vinegar, sugar, salt and pepper.
- 9Serve the Chicken Schnitzel with potato salad and cucumber salad.
Ingredients
- 1 chicken breast
- 2 cups clarified butter
- 1 lemon
- 1 pinch salt
- 1 pinch pepper
- 1 cup flour
- 1 cup panko bread crumbs
- 2 eggs
- 1 small red onion
- 1 tablespoon chives
- 2 tablespoons Dijon mustard
- 1 cup oil
- 2 tablespoons vinegar
- 1 cup chicken stock
- 1 cup sour cream
- 1 tablespoon dill
- 1 tablespoon sugar
- 2 cucumbers
Equipment
knifeslicermeat poundertongswhiskgraterlarge panpaper towels
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