Chicken Schnitzel with Warm Potato Salad
Crispy, golden, and utterly satisfying, Chicken Schnitzel with Warm Potato Salad is a flavorful homage to comfort food done right. This classic combination pairs tender, breaded chicken cutlets—coated in a Parmesan breadcrumb crust and pan-fried to perfection—with a tangy, herbaceous potato salad featuring baby potatoes, Dijon mustard dressing, and the delicate crunch of red onion. The schnitzel's signature crispness contrasts beautifully with the warm, savory potatoes, making every bite a perfect balance of texture and flavor. Ready in under an hour, this easy-to-follow recipe is perfect for weeknight dinners or weekend gatherings. Serve with a sprinkle of fresh parsley for a vibrant finish to this hearty, crowd-pleasing dish!
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 2 cups breadcrumbs
- 1 cup Parmesan cheese (grated)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup vegetable oil
- 1.5 pounds baby potatoes
- 1 tablespoon Dijon mustard
- 2 tablespoons white wine vinegar
- 3 tablespoons olive oil
- 0.5 medium red onion (thinly sliced)
- 3 tablespoons fresh parsley (chopped)
- 2 tablespoons capers (optional)
Instructions
Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
In a shallow dish, place the flour. In a separate shallow dish, beat the eggs with the milk. In a third dish, combine the breadcrumbs, Parmesan cheese, salt, and pepper.
Dredge each chicken breast in the flour, shaking off the excess. Dip it into the egg mixture, then coat it evenly with the breadcrumb mixture. Set aside on a plate.
Bring a large pot of salted water to a boil. Add the baby potatoes and cook until tender, about 15-20 minutes. Drain and set aside to cool slightly.
While the potatoes cool, heat the vegetable oil in a large skillet over medium heat. Fry the schnitzels in batches, about 3-4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to remove excess oil.
For the potato salad, whisk together the Dijon mustard, white wine vinegar, olive oil, and a pinch of salt and pepper in a small bowl.
Cut the cooled potatoes into halves or quarters and place in a large bowl. Add the red onion, parsley, and capers if using. Pour the dressing over the potatoes and gently toss to coat.
Serve the chicken schnitzels immediately with the warm potato salad on the side. Garnish with extra chopped parsley if desired.
Nutrition Facts
Calories |
5420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.2 g | 339% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 71.2 g | ||
| Cholesterol | 1157 mg | 386% | |
| Sodium | 10880 mg | 473% | |
| Total Carbohydrate | 395.6 g | 144% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 24.4 g | ||
| Protein | 377.5 g | 755% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 3056 mg | 235% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 5411 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
