Cherry & Dennis Recipes
Chicken Schnitzel with Warm Potato Salad
香脆煎雞扒伴暖薯仔沙律
Recipe overview
Thin crumbed chicken cutlets pair with warm mustard-vinegar potato salad for a 30-minute family meal.
01
Ingredients
Main ingredients
- 600 g chicken thighs
- 600 g medium potatoes
Sauce
- 1 tbsp Dijon mustard
- 2 tbsp white vinegar
Seasoning
- 4 tbsp cooking oil
- 1 tsp salt
- 1/2 tsp Black pepper
Coating
- 80 g all-purpose flour
- 2 piece egg
- 150 g breadcrumbs
Garnish
- 15 g parsley
02
Tools
- knife
- cutting board
- saucepan
- colander
- mixing bowl
- shallow dish
- fork
- frying pan
- tongs
- food thermometer
- serving plate
03
Steps
Step 1
Cube the potatoes
Peel and cut potatoes into 2 cm cubes.
Step 2
Boil the potatoes
Boil potatoes for 10 minutes until just tender, then drain.
Step 3
Make the mustard dressing
Whisk mustard, vinegar, one tablespoon oil and half the salt and pepper.
Step 4
Dress the warm potatoes
Toss warm potatoes with dressing and chopped parsley; keep warm.
Step 5
Flatten the chicken
Flatten chicken thighs between paper to about 1 cm thick.
Step 6
Season the chicken
Season cutlets with remaining salt and pepper.
Step 7
Set up the coating station
Place flour, beaten eggs and breadcrumbs in three separate dishes.
Step 8
Coat the cutlets
Coat each cutlet in flour, egg and breadcrumbs in order.
Step 9
Heat the frying oil
Heat the remaining oil in a frying pan for 1 minute.
Step 10
Fry the first side
Lay all four cutlets in one wide pan and fry the first side for 3 minutes.
Step 11
Turn and cook through
Turn all four cutlets and fry 3 minutes more until they reach 75°C, then remove.
Step 12
Serve with warm potato salad
Serve one schnitzel per plate with warm potato salad.
Common mistakes
- Uneven cutlets cook unevenly; flatten every piece to about 1 cm.
Tips
Dress the potatoes while warm so they absorb the vinaigrette.
