Chicken Schnitzel with Potato Salad & Cucumbers

6 minutes
Préparation

15 minutes
Cuisson

Ingrédients pour 1

1/8 cup

Chapelure Panko

1/2

Œuf

2 càs

Farine de blé

1/2 cup

Potato salad

1/4

Concombre

1/8 cup

Huile de colza

facultatif

1 quartiers

Citron jaune

1/4 liv.

Chicken breast (thin sliced)

Couteau, Plaques de cuisson, Poêle

Étape 1
Wash & thinly slice the cucumber into half moons.
Étape 2
Beat the egg in a shallow bowl.
Étape 3
Add the flour & bread crumbs to 2 separate dishes. Season the flour with salt & pepper.
Étape 4
Dredge the chicken in the flour on both sides. Shake off any excess flour.
Étape 5
Dip the chicken into the beaten egg.
Étape 6
Press the chicken into the breadcrumbs on both sides to evenly coat.
Étape 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).
Étape 8
Transfer the chicken to a paper towel-lined plate. Season with additional salt.
Étape 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!