Chicken Schnitzel with Potato Salad

Instructions

1. Step 1

   Place the potatoes in the large saucepan, cover with cold water, and bring to a boil. Reduce to medium heat and simmer until easily pierced with a knife.

   Timer: 22 min (fixed)

   Ingredients used: 800.0 gr Potato

   Cookware: Chef Knife, large saucepan

2. Step 2

   Drain the potatoes and let them cool until comfortable to handle. Peel if desired, slice about 5 mm thick, and place in the large mixing bowl.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, colander, cutting board, Large Mixing Bowl

3. Step 3

   Combine the chicken stock and onion in the small saucepan and simmer over medium heat for 3 minutes. Remove from the heat and whisk in the vinegar, mustard, sugar, and 1 tsp (6 gr) salt.

   Timer: 3 min (fixed)

   Ingredients used: 180.0 ml Chicken Stock, 15.0 ml Mustard, 100.0 gr Onion, 6.0 gr Salt, 8.0 gr Sugar, 45.0 ml White Wine Vinegar

   Cookware: small saucepan, whisk

4. Step 4

   Pour the hot dressing over the sliced potatoes and fold together gently. Leave the salad to rest and absorb the dressing.

   Timer: 20 min (fixed)

   Cookware: Large Mixing Bowl

5. Step 5

   Fold the sunflower oil and parsley into the potato salad. Set aside at room temperature while cooking the schnitzel.

   Ingredients used: 15.0 gr Parsley, 45.0 ml Sunflower Oil

   Cookware: Large Mixing Bowl

6. Step 6

   Place each chicken breast between sheets of plastic wrap and pound to an even thickness of about 5 mm. Season with the remaining ¾ tsp (4 gr) salt and the black pepper.

   Timer: 8 min (fixed)

   Ingredients used: 4.0 piece Chicken Breast, 2.0 gr Ground Black Pepper, 4.0 gr Salt

   Cookware: cutting board, Meat mallet, plastic wrap

7. Step 7

   Place the flour, beaten eggs, and breadcrumbs in three separate shallow bowls. Coat each cutlet in flour, then egg, then breadcrumbs, pressing only lightly.

   Timer: 7 min (fixed)

   Ingredients used: 120.0 gr Breadcrumb, 2.0 piece Egg, 60.0 gr Wheat Flour

   Cookware: Shallow bowl

8. Step 8

   Heat the vegetable oil in the large skillet over medium heat to about 175°C. Fry the schnitzels in batches until golden on both sides and the centers reach 74°C, about 2 minutes per side, then drain on a paper-towel-lined plate.

   Timer: 12 min (fixed)

   Ingredients used: 480.0 ml Vegetable Oil

   Cookware: instant-read thermometer, large skillet, Paper towel, plate, tongs

9. Step 9

   Serve the schnitzels immediately with the potato salad and lemon wedges.

   Ingredients used: 1.0 piece Lemon

   Cookware: plate