Chicken Schnitzel with Salad
Easy
Hannah
Hannah

Chicken Schnitzel with Salad

Prep Time

4 minutes
Prep time

Cooking

12 minutes
Cook time

Calories

604 cal.
Per serving

Ingredients for 1

Chicken breast (thin sliced)

1

Chicken breast (thin sliced)

Spring mix lettuce

2 cups

Spring mix lettuce

Cucumber (English, seedless)

1/4

Cucumber (English, seedless)

Red cabbage (shredded)

1/4 cup

Red cabbage (shredded)

Potato salad

1/2 cup

Potato salad

White wine vinegar

1 tsp

White wine vinegar

Flour (all-purpose)

2 tbsp

Flour (all-purpose)

Egg

1

Egg

Bread crumbs (panko)

1/8 cup

Bread crumbs (panko)

Neutral oil

2 tbsp

Neutral oil

Utensils

Stovetop, Knife, Frying pan

recipe

  • Step 1
    Wash & thinly slice the cucumber into half moons.
  • Step 2
    Beat the egg in a shallow bowl. Add the flour & bread crumbs to two separate dishes. Season the flour with salt & pepper.
  • Step 3
    Dredge the chicken into the flour, then egg, then coat evenly with breadcrumbs, pressing lightly so they stick.
  • Step 4
    Add the neutral oil to a skillet & heat on medium-high. Once the oil is hot, add the chicken & cook for 4-5 mins on each side.
  • Step 5
    Transfer the chicken to a paper towel-lined plate. Season with additional salt.
  • Step 6
    Plate the spring mix & top with the cucumber & shredded cabbage. Season the salad with salt & pepper. Dress with a drizzle of olive oil & the white wine vinegar. Top with the chicken schnitzel & serve with a side of potato salad. Enjoy!