Chicken Schnitzel & Potato Salad

Instructions

1. Prepare the Potatoes

   8 min hands-on

   • Peel and dice the potatoes into evenly sized chunks.
   • Place them in a large pot and cover with cold water.
   • Add a generous pinch of salt to the water.

2. Cook the Potatoes

   1 min hands-on16 min waiting

   • Bring the pot to a boil over medium-high heat, then reduce to a simmer.
   • Cook the potatoes for 12–14 minutes, or until fork-tender but not falling apart.
   • Drain the water and let the potatoes sit in the colander for 2–3 minutes to steam dry.

3. Mix the Dressing

   3 min hands-on

   • In a large mixing bowl, whisk together Greek yogurt, mayonnaise, lemon zest, and lemon juice.
   • Season lightly with salt and black pepper.
   • Adjust seasoning to taste.

4. Chop the Vegetables

   8 min hands-on

   • Finely dice cucumber, dill, cilantro, parsley, and pickles.
   • Mince the red onion.
   • Add all the chopped ingredients to the bowl with the dressing.
   • Stir to combine.

5. Combine the Salad

   2 min hands-on30 min waiting

   • Gently fold the cooked and cooled potatoes into the dressing mixture until well-coated.
   • Cover the bowl and refrigerate for at least 30 minutes.

6. Prepare the Chicken

   8 min hands-on

   • Place chicken breasts on a cutting board and butterfly each breast.
   • Place each piece between two sheets of parchment paper.
   • Pound gently with a meat mallet or rolling pin until about 1/4 inch thick.

7. Set Up the Coating Station

   3 min hands-on

   • Prepare three shallow bowls or plates.
   • In the first, mix whole-grain flour with a pinch of salt and black pepper.
   • In the second, beat the eggs until smooth.
   • In the third, place the seasoned breadcrumbs.

8. Coat the Chicken

   6 min hands-on

   • Dredge each chicken piece in the flour mixture, shaking off excess.
   • Dip the floured chicken into the beaten egg, allowing excess to drip off.
   • Press the chicken into the breadcrumbs, ensuring an even coating.

9. Cook the Chicken

   2 min hands-on7 min waiting

   • Heat a large frying pan over medium heat and add olive oil.
   • Once hot, lay the breaded chicken pieces in the pan without overcrowding.
   • Cook for 3–4 minutes on each side, or until golden brown and crispy.
   • Remove the chicken and place on a plate lined with paper towels.
   • Sprinkle with a pinch of salt while still hot.

10. Serve the Dish

    2 min hands-on

    • Arrange the chicken schnitzels on warm serving plates.
    • Add a generous scoop of the creamy dill potato salad on the side.
    • Garnish with a fresh wedge of lemon for squeezing over the chicken.
    • Cooking tips:
    • For extra crunch, use panko breadcrumbs instead of regular seasoned breadcrumbs.
    • Make sure the oil is hot before adding the chicken; this prevents the breading from becoming soggy.
    • The potato salad tastes even better when made a few hours ahead of time and refrigerated.
    • If you prefer a tangier dressing, add more lemon juice or a splash of pickle brine to the potato salad.
    • Serve the schnitzel immediately after cooking to enjoy the crisp texture at its best!