Chicken Schnitzel with Potato Salad & Cucumbers
Easy
Hannah
Hannah

Chicken Schnitzel with Potato Salad & Cucumbers

Prep Time

6 minutes
Prep time

Cooking

15 minutes
Cook time

Calories

497 cal.
Per serving

Ingredients for 1

Bread crumbs (panko)

1/8 cup

Bread crumbs (panko)

Egg

1/2

Egg

Flour (all-purpose)

2 tbsp

Flour (all-purpose)

Potato salad

1/2 cup

Potato salad

Cucumber

1/4

Cucumber

Neutral oil

1/8 cup

Neutral oil

Lemon

optional

1 wedges

Lemon

Chicken breast (thin sliced)

1/4 lb

Chicken breast (thin sliced)

Utensils

Knife, Stovetop, Frying pan

recipe

  • Step 1
    Wash & thinly slice the cucumber into half moons.
  • Step 2
    Beat the egg in a shallow bowl.
  • Step 3
    Add the flour & bread crumbs to 2 separate dishes. Season the flour with salt & pepper.
  • Step 4
    Dredge the chicken in the flour on both sides. Shake off any excess flour.
  • Step 5
    Dip the chicken into the beaten egg.
  • Step 6
    Press the chicken into the breadcrumbs on both sides to evenly coat.
  • Step 7
    Add the neutral oil to a frying pan & heat on medium-high. Once the oil is hot, add the chicken & cook for 4-5 mins on each side or until the chicken is fully cooked (internal temp 165ºF).
  • Step 8
    Transfer the chicken to a paper towel-lined plate. Season with additional salt.
  • Step 9
    Plate the chicken schnitzel with the potato salad & cucumbers. Season the cucumbers with salt & a drizzle of olive oil. Serve with a lemon wedge (optional). Enjoy!