Chicken Schnitzel with Potato and Cucumber Salads

7 mins
Serves 1
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Directions

  1. 1Cut a chicken breast in half through the straight side.
  2. 2Cut a chicken breast in half through the straight side.
  3. 3Cut a chicken breast in half through the straight side.
  4. 4Place the chicken breast between two sheets of plastic wrap and gently pound it with a meat pounder.
  5. 5Place the chicken breast between two sheets of plastic wrap and gently pound it with a meat pounder.
  6. 6Place the chicken breast between two sheets of plastic wrap and gently pound it with a meat pounder.
  7. 7Season flour with salt and pepper.
  8. 8Season flour with salt and pepper.
  9. 9Season flour with salt and pepper.
  10. 10In a glass dish, whisk together eggs, salt, pepper and lemon zest.
  11. 11In a glass dish, whisk together eggs, salt, pepper and lemon zest.
  12. 12In a glass dish, whisk together eggs, salt, pepper and lemon zest.
  13. 13Dredge the chicken in the seasoned flour, then dip into the egg mixture, and finally coat with the panko bread crumbs.
  14. 14Dredge the chicken in the seasoned flour, then dip into the egg mixture, and finally coat with the panko bread crumbs.
  15. 15Dredge the chicken in the seasoned flour, then dip into the egg mixture, and finally coat with the panko bread crumbs.
  16. 16Fry the chicken in clarified butter until golden brown on both sides. Reduce the heat if needed
  17. 17Fry the chicken in clarified butter until golden brown on both sides. Reduce the heat if needed
  18. 18Fry the chicken in clarified butter until golden brown on both sides. Reduce the heat if needed
  19. 19For the potato salad: combine cooked potatoes, thinly sliced red onion, chives, and a simple vinaigrette (oil, vinegar, mustard, salt, and pepper).
  20. 20For the potato salad: combine cooked potatoes, thinly sliced red onion, chives, and a simple vinaigrette (oil, vinegar, mustard, salt, and pepper).
  21. 21For the potato salad: combine cooked potatoes, thinly sliced red onion, chives, and a simple vinaigrette (oil, vinegar, mustard, salt, and pepper).
  22. 22For the cucumber salad: combine peeled and sliced cucumbers with sour cream, dill, white balsamic vinegar, sugar, salt and pepper.
  23. 23For the cucumber salad: combine peeled and sliced cucumbers with sour cream, dill, white balsamic vinegar, sugar, salt and pepper.
  24. 24For the cucumber salad: combine peeled and sliced cucumbers with sour cream, dill, white balsamic vinegar, sugar, salt and pepper.
  25. 25Serve the Chicken Schnitzel with potato salad and cucumber salad.
  26. 26Serve the Chicken Schnitzel with potato salad and cucumber salad.
  27. 27Serve the Chicken Schnitzel with potato salad and cucumber salad.

Ingredients

  • 1 chicken breast
  • 1 chicken breast
  • 1 chicken breast
  • 2 cups clarified butter
  • 2 cups clarified butter
  • 2 cups clarified butter
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 1 cup panko bread crumbs
  • 1 cup panko bread crumbs
  • 1 cup panko bread crumbs
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 small red onion
  • 1 small red onion
  • 1 small red onion
  • 1 tablespoon chives
  • 1 tablespoon chives
  • 1 tablespoon chives
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Dijon mustard
  • 1 cup oil
  • 1 cup oil
  • 1 cup oil
  • 2 tablespoons vinegar
  • 2 tablespoons vinegar
  • 2 tablespoons vinegar
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 cup sour cream
  • 1 cup sour cream
  • 1 cup sour cream
  • 1 tablespoon dill
  • 1 tablespoon dill
  • 1 tablespoon dill
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 2 cucumbers
  • 2 cucumbers
  • 2 cucumbers

Equipment

knifeslicermeat poundertongswhiskgraterlarge panpaper towels