Chicken Schnitzel Recipe

Butterfly the chicken breast by cutting towards the straight side to open it like a book, ensuring even thickness.

Place chicken between plastic wrap on a wet cutting board. Gently pound the thicker parts with a meat mallet to ensure even cooking. Avoid the rough side of the mallet.

Season the chicken breasts with salt and pepper.

Dredge chicken in seasoned flour, then dip in beaten eggs mixed with lemon zest, and finally coat with panko breadcrumbs. Ensure each layer adheres well.

Heat clarified butter or oil in a pan to 330°F (165°C).

Gently place breaded chicken into the hot butter and fry until golden brown. Reduce heat after flipping to ensure even cooking. Remove schnitzel and place on paper towels to drain excess oil.

Boil medium potatoes in salted water with their skins on until cooked. Remove from boiling water and place in cold water to cool.

Once cool enough to handle, peel the potatoes and cut them into pieces.

In a separate bowl, whisk together Dijon mustard, sherry vinegar, warm chicken stock, salt, and pepper until well combined.

Toss the prepared potatoes with sliced red onion and the dressing. Adjust seasoning as needed.

In a bowl, combine sour cream, chopped fresh dill, white balsamic vinegar, and sugar. Stir until well combined.

Add sliced cucumber to the dressing and mix well. Season with salt and pepper to taste.

Serve the chicken schnitzel on a plate alongside the warm potato salad and cucumber salad. Garnish with a lemon wedge if desired.