German Cuisine
Chicken Schnitzel with Lemon and Warm Salad
A lighter, home-friendly version of the classic German schnitzel. Tender chicken breast fillets are pounded thin, coated in crisp breadcrumbs, and pan-fried to golden perfection. Served with a squeeze of fresh lemon juice and a traditional warm German potato salad, it offers a beautifully balanced meal.
Dishday
Recipe overview
- Total time
- 40 min
- Prep
- 20 min
- Cooking
- 20 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- German Cuisine
Nutrition
per serving
- Calories
- 520 kcal
- Protein
- 34 g
- Fat
- 22 g
- Carbs
- 44 g
- Fiber
- 4 g
Step by step
Method
- 01
Boil the potatoes in their jackets in salted water for about…
Boil the potatoes in their jackets in salted water for about 20 minutes until tender. Peel while still warm and slice into thin rounds.
- 02
Finely dice the red onion and mix with hot broth, vinegar, sa…
Finely dice the red onion and mix with hot broth, vinegar, salt, and pepper. Pour over the warm potatoes, toss gently, and let it absorb.
- 03
Slice the chicken breasts horizontally into thin cutlets
Slice the chicken breasts horizontally into thin cutlets. Cover with plastic wrap and pound evenly with a mallet to a 5 mm thickness.
- 04
Set up three shallow bowls
Set up three shallow bowls: one with flour, the second with eggs whisked with a pinch of salt, and the third with breadcrumbs.
- 05
Dredge each cutlet in flour, shaking off the excess, dip comp…
Dredge each cutlet in flour, shaking off the excess, dip completely into the beaten eggs, and coat thoroughly with breadcrumbs.
- 06
Heat a generous amount of vegetable oil in a large skillet ov…
Heat a generous amount of vegetable oil in a large skillet over medium-high heat so that the schnitzels can float slightly for an even crust.
- 07
Fry the schnitzels for 3-4 minutes per side until deeply gold…
Fry the schnitzels for 3-4 minutes per side until deeply golden and crispy. Drain on paper towels before plating.
Dishday
Useful advice
Cooking tip
To ensure the breading stays perfectly intact and puffs up beautifully, pat the chicken dry with paper towels before dredging it in flour.
How to serve
Serve the crispy schnitzel hot alongside a generous portion of warm potato salad, garnished with a lemon wheel and fresh parsley.
How to store
The schnitzel is best enjoyed immediately while crisp. The potato salad can be stored for 1 day and gently rewarmed before serving.
Note
For the salad, select waxy potato varieties that hold their shape nicely after boiling and slicing.
