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!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Serve the chicken schnitzels immediately with the warm potato salad on the side. Garnish with extra chopped parsley if desired.

Nutrition Facts

Serving size	(2364.1g)

Amount per serving	% Daily Value*
Calories	5419.6

Total Fat 264.2g	0%
Saturated Fat 77.2g	0%
Polyunsaturated Fat 71.2g
Cholesterol 1156.7mg	0%
Sodium 10880.2mg	0%
Total Carbohydrate 395.6g	0%
Dietary Fiber 22.2g	0%
Total Sugars 24.4g
Protein 377.5g	0%

Vitamin D 185.5IU	0%
Calcium 3056.1mg	0%
Iron 30.0mg	0%
Potassium 5410.8mg	0%

*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.

Source of Calories

Fat: 43.5%

Protein: 27.6%

Carbs: 28.9%