Chicken Schnitzel with Baby Potatoes & Garden Salad
A classic chicken schnitzel served with buttery baby potatoes and a fresh garden salad.
Ingredients
Chicken Schnitzel
- 2piecechicken breasts, butterflied and pounded thin
- 1/2cupall-purpose flour
- 1piecelarge egg, beaten
- 1cuppanko breadcrumbs
- salt & pepper to taste
- vegetable oil for frying
- lemon wedges
Baby Potatoes
- 2cupsbaby potatoes, halved
- 2tbspbutter
- 1tbspItalian parsley, chopped
- salt & pepper to taste
Garden Salad
- 2cupsmixed lettuce leaves
- 1/2cupcherry tomatoes, halved
- 1/4cucumber, sliced
- 1piececarrot, julienned
- 2tbspfeta cheese, crumbled
- 2tbspolive oil
- salad dressing on the side
How to make Chicken Schnitzel with Baby Potatoes & Garden Salad
Prepare the Chicken Schnitzel
Season the chicken breasts with salt and pepper.
Set up a breading station with three bowls: one with flour, one with beaten egg, and one with breadcrumbs.
Coat each chicken piece in flour, dip in egg, then coat with breadcrumbs.
Heat oil in a pot over medium-high heat and fry each schnitzel for 3–4 minutes per side until golden brown and cooked through. For air fryer: Spray with oil and cook at 200°C for 10–12 minutes, flipping halfway.
Drain before serving.
Cook the Baby Potatoes
Heat a pot with water and add the baby potato halves. Cook until soft, then drain.
While still hot, add the butter, Italian parsley, salt, and pepper. Mix until well combined.
Assemble the Garden Salad
In a large bowl, combine lettuce, cherry tomatoes, cucumber, julienned carrots, and feta cheese.
Serve with salad dressing on the side.
Serve & Enjoy!
Plate the crispy schnitzel with baby potatoes, fresh garden salad, and a lemon wedge.
Tips & Tricks
For extra flavor, add a pinch of paprika to the breadcrumbs.
Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
Anna Middleton
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...
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