Best 2 Chicken Schnitzel With Warm Potato Salad Recipes
**Chicken Schnitzel with Warm Potato Salad: A Culinary Delight for the Senses**
Embark on a culinary journey with our tantalizing Chicken Schnitzel with Warm Potato Salad recipe, a symphony of flavors that will delight your palate. This classic dish combines the crispy, golden-brown chicken schnitzel with the rustic charm of a warm potato salad, creating a harmonious balance of textures and flavors. The chicken schnitzel, pounded thin and coated in a crispy breadcrumb crust, is pan-fried to perfection, achieving a delightful crunch with every bite. The warm potato salad, featuring tender boiled potatoes, is tossed in a tangy vinaigrette dressing, complemented by the freshness of herbs and the subtle crunch of bacon. This delectable dish is not only a feast for the taste buds but also a feast for the eyes, with its vibrant colors and enticing aromas. Whether you're hosting a special dinner or simply craving a comforting meal, our Chicken Schnitzel with Warm Potato Salad recipe promises an unforgettable culinary experience.
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CHICKEN WITH WARM POTATO SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until almost tender, about 12 minutes. Add the green beans and continue cooking until the beans and potatoes are tender, about 3 more minutes. Drain and transfer to a large bowl. Gently stir in the roasted red peppers, vinegar, scallions, 2 tablespoons olive oil, and salt and pepper to taste; set aside.
- Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon olive oil, then the chicken and cook until golden brown, 2 to 3 minutes per side. Remove from the heat and drizzle with the lemon juice.
- Add the arugula to the potato salad and toss; top with the goat cheese and serve with the chicken.
Nutrition Facts : Calories 425 calorie, Fat 15 grams, SaturatedFat 4 grams, Cholesterol 89 milligrams, Sodium 611 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 40 grams
BAKED CHICKEN SCHNITZEL
Growing up, chicken schnitzel was a classic. I decided to make this dish oven-friendly using less oil, and an easier cleanup. This dish tastes great with potato salad, or mashed potatoes and a nice crisp salad. Tastes great the next day cold too! It's a family-favorite! Enjoy with fresh squeezed lemon juice.
Provided by Chef V
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.
- Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.
- Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.
- Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.
- Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 382.7 calories, Carbohydrate 40.2 g, Cholesterol 127 mg, Fat 9.1 g, Fiber 2.9 g, Protein 33.1 g, SaturatedFat 2.2 g, Sodium 809.8 mg, Sugar 2.6 g
Tips:
- To ensure the schnitzel is cooked evenly, use a meat mallet to pound the chicken breasts to an even thickness before coating and frying.
- For a crispy coating, double-coat the chicken in the flour, egg, and breadcrumb mixture.
- Use a large skillet or frying pan to fry the schnitzel so that the chicken has plenty of room to cook without overcrowding.
- Cook the schnitzel over medium heat so that it has time to cook through without burning.
- To make the potato salad, use a variety of potatoes, such as red potatoes, Yukon Gold potatoes, and fingerling potatoes, for a more flavorful salad.
- Use a light vinaigrette dressing for the potato salad so that the flavors of the potatoes and vegetables can shine through.
- Garnish the schnitzel and potato salad with fresh herbs, such as parsley or chives, for a pop of color and flavor.
Conclusion:
Chicken schnitzel with warm potato salad is a classic German dish that is easy to make and always a crowd-pleaser. The crispy schnitzel is perfectly complemented by the creamy potato salad, and the two dishes together make a hearty and satisfying meal. This dish is perfect for a weeknight dinner or a weekend lunch, and it is sure to be a hit with your family and friends.
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