Servings: 2
- Frying pan / deep fryer
- Baking rack
- 13" x 18" baking sheet
INGREDIENTS
Schnitzel:
- 1 pound/450 grams boneless chicken breast, thinly sliced (take the chicken out of the fridge 30 minutes before you want to start cooking)
- 1 cup flour, spread on a plate
- 3 eggs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon Dijon mustard
- 2 cups bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon red chili flakes
- 1 teaspoon paprika
Potato salad:
- 3 medium gold potatoes, peeled, cooked until tender and cooled off
- 3 tablespoons pickles, sliced
- ¼ red onion, thinly sliced
- 2 tablespoons dill, coarsely chopped
- ¼ cup olive oil
- 2 tablespoons mayonnaise
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon Dijon mustard
INSTRUCTIONS
- Combine the eggs, 1 teaspoon garlic powder, salt and Dijon mustard in a bowl.
- Combine the bread crumbs, 1 teaspoon garlic powder, chili flakes and paprika in a large container or on a large plate.
- Coat the chicken breast in flour, dip them in the egg batter and coat with bread crumbs, while pressing tight with your hands and making sure the cutlet is all covered. Refrigerate for 20 minutes.
- Cut the potatoes into cubes and combine them with all the rest of the salad ingredients in a bowl. Mix well.
- Remove the breaded cutlets from fridge. Heat up a frying pan with an inch of oil over medium heat and fry each cutlet on both sides until golden.
- Remove from the pan and let them cool off on a rack (you can use a plate with paper towels instead).