Czech-inspired chicken schnitzel with warm potato salad recipe
In this Czech-inspired dish, crispy chicken schnitzels are served alongside a warm potato salad with a zingy honey and mustard dressing. Great for a relaxed dinner with friends.
See method- Serves 4
- 15 mins to prepare and 25 mins to cook
- 949 calories / serving
Ingredients
- 1 small red onion, finely sliced
- 2 tbsp red wine vinegar
- 1 tbsp sugar
- 750g British baby potatoes, larger ones halved
For the dressing
- 2 tbsp white wine vinegar
- 3 tbsp Dijon mustard
- 1 tbsp honey
- ½ chicken stock cube, crumbled
- 50ml olive oil
- 50ml sunflower oil
- 5 spring onions, sliced into 2cm pieces
- 10g fresh parsley, roughly chopped
- 1 punnet of cress, to serve
For the chicken
- 4 free-range chicken breasts
- 2 medium free-range eggs, beaten
- 120g plain flour
- 1 tsp paprika
- 150g panko breadcrumbs
- oil, for frying
- lemon wedges, to serve
Each serving contains
- Energy
- 3980kJ 949.0kcal
- Fat
- 43g
- Saturates
- 6g
- Salt
- 2.4g
- Sugars
- 12g
of the Reference intake
Carbohydrate 91.1gProtein 52.4gFibre 6.3g
Method
- Mix the red onion, red wine vinegar and sugar in a small bowl and stir well to combine. Set aside whilst you prepare the rest of the meal so the onions can pickle.
- Fill a large saucepan with water and add the baby potatoes. Bring to a boil and cook for 15-18 mins until just soft.
- Whilst the potatoes are cooking, mix together all the dressing ingredients (leaving the cress for garnish) in a large bowl. When the potatoes are done, drain well and toss into the dressing. Let the potatoes stand for 10 mins before serving so they can soak up the flavours.
- Place the chicken breasts between two pieces of baking paper and use a rolling pin to bash them out to make escalopes of about 1cm thickness. Place the beaten eggs in a wide bowl. Mix the flour and paprika together on a large plate, and season with salt and pepper. Place the panko on another serving plate.
- Preheat the oven to Gas 4, 180°C, fan 160°C. Meanwhile, heat a frying pan over a medium-high heat, with about 2cm deep oil for shallow frying.
- Dip the chicken in the flour, then into the egg, then the panko. Fry the chicken pieces for 3 mins each side over a medium-high heat until golden brown and crispy.
- Remove the chicken from the pan and place on a baking tray in the oven for 10 minutes to cook through.
- Top the potato salad with the pickled red onions and the cress. Serve the chicken with the potato salad and lemon wedges.
- See more Chicken recipes
