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Schnitzel and Potato Salad Recipe

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Schnitzel and Potato Salad Recipe
SERVES HOW MANY
for 5 people
PREPARATION TIME
30 minutes
COOKING TIME
40 minutes

If you want to stay full for a long time and be full of taste, we have a recipe just for you! Dinner will be much more delicious with the potato salad and schnitzel recipe.

Carefully open the chicken breast; It will fry beautifully after being coated in flour, egg and bread crumbs. Boiled potatoes, eggs, spices will combine and a fragrant mixture will be placed on top; There will be a lemon juice and mustard sauce. Potato salad and schnitzel are now ready! Extra cucumbers with vinegar, onions and cucumbers will be served on the side.

Think of all of these on a plate... Or don't think about it, come to the kitchen immediately. Bon appetit in advance

 
Ingredients for Schnitzel and Potato Salad Recipe

For potato salad:

  • 2 kilograms of potatoes
  • 3 boiled eggs
  • 1 clove of garlic
  • 1 teaspoon of ground red pepper
  • Juice of 1 lemon
  • 2 teaspoons mustard
  • 2 teaspoons of salt
  • 1/4 bunch of dill
  • 1/2 tea glass of olive oil
  • 3/4 cup oil
  • 2 medium sized cucumbers
  • 1/4 red onion
  • 1/2 tea glass of grape vinegar
  • 1 teaspoon of granulated sugar

For the schnitzel:

  • 5 chicken breasts
  • 2 cups flour
  • 2 eggs​
  • 2 cups bread crumbs
  • 1 teaspoon salt
  • 2 teaspoons black pepper

To fry:

  • 1 water glass measure of oil

How to Make Schnitzel and Potato Salad Recipe?

  • Peel the potatoes and chop them into large cubes.
  • Cook the potatoes in a large pot with plenty of cold water and salt over medium heat until they soften slightly in the middle.
  • Drain the cooked potatoes and place them in a large bowl, pour about 2 tablespoons of vinegar over them and leave them aside to cool.
  • Chop the cucumbers into thin rings and place them in a deep bowl.
  • Chop the onion into small cubes. Add it to the cucumbers along with sugar, salt and vinegar and mix. Leave it aside to release its waters.
  • Hard boiled eggs for salad dressing; Add garlic, lemon juice, mustard, spices, olive oil and dill and blend them.
  • When the sauce reaches the consistency of puree, start adding oil little by little and continue this process until it becomes smooth and fluid.
  • Taste the sauce one last time and add salt or lemon juice as needed until it is ready.
  • Gently cut the chicken breasts in half so that they do not split in half.
  • Thin the opened chickens by gently beating or pressing them with a rolling pin between two refrigerator bags, without tearing them.
  • To make the breading, add flour, beaten eggs and powdered breadcrumbs, salt and black pepper in separate bowls and mix.
  • Put oil in a large pan and heat over medium heat.
  • Dip the thinned chicken breast first in flour, then in egg, and finally in bread crumbs, and fry it in not very hot oil until it turns yellow on the bottom and top.
  • Let the fried schnitzel rest on a towel.
  • Mix the sauce and potatoes just before serving. Drain the water from the cucumbers and onion.
  • Place the schnitzel on a plate and serve with plenty of potato salad and cucumbers with vinegar and onions. Enjoy your meal.