Chicken Schnitzel with Baby Potatoes & Garden Salad

To achieve a crispy and golden brown chicken schnitzel, ensure you properly set up your breading station with flour, beaten egg, and panko breadcrumbs. Coat each chicken breast thoroughly, and when frying, use medium-high heat and cook for 3–4 minutes on each side. If using an air fryer, spray the schnitzel with oil and cook at 200°C for 10–12 minutes, flipping halfway for even crispiness.

If you're looking to make a gluten-free chicken schnitzel, you can substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs instead of panko. Additionally, ensure that any sauces or dressings served with the schnitzel are also gluten-free.

To store leftover chicken schnitzel and baby potatoes, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For best results, reheat the schnitzel in an oven to maintain its crispiness, and reheat the potatoes in a microwave or on the stovetop.

Chicken schnitzel pairs wonderfully with buttery baby potatoes and a fresh garden salad, as described in the recipe. You can also serve it with a side of creamy coleslaw, roasted vegetables, or a tangy dipping sauce like tzatziki or a lemon garlic aioli for added flavor.

Yes, you can make chicken schnitzel in an air fryer! It will be slightly healthier since it requires less oil. To air fry, spray the schnitzel with oil and cook at 200°C for 10–12 minutes, flipping halfway through. While it may not be as crispy as traditional frying, it still yields a deliciously crunchy texture.