How To Make Chicken Schnitzel

INGREDIENTS

For the Chicken:

• 1 Large (12 to 14 ounces / 340/397 grams) or two smaller (6 to 8 ounces / 170 to 227 grams) Chicken Breasts
• 1 cup of Seasoned Flour (Salt and Pepper)
• 2 Eggs, beaten
• 1 Lemon Zest
• 1 to 2 cups Panko Breadcrumbs
• 2 to 3 cups Clarified Butter or any good cooking oil
• Salt and Pepper to taste

For the Potato Salad:

• 2 to 3 Potatoes, medium sized
• 1 Red Onion, cut in strips
• 1 tbsp Dijon Mustard
• 2 tbsp Garlic Olive Oil
• 1 to 2 tbsp Sherry Vinegar or White Wine Vinegar
• ¼ cup Warm Chicken Stock
• Salt and Pepper to taste

For the Cucumber Salad:

• 1 large Cucumber, partially peeled and sliced
• 2 to 3 tbsp Sour Cream
• 1 tbsp Fresh Dill, chopped
• 1 to 2 tbsp White Balsamic Vinegar
• 1 to 2 tbsp Sugar
• Salt and Pepper to taste

DIRECTIONS

Prepare the Chicken:

1. Butterfly the Chicken, Start with a thick chicken breast. Cut towards the straight side of the chicken breast, to open it like a book. This helps avoid large holes in the chicken when you butterfly it.
2. Pound the Chicken, Lay some plastic film on your wet cutting board.  Place the chicken on a wet cutting board (for grip). Using a meat mallet, gently pound the thicker parts of the chicken to ensure even cooking. Avoid using the rough side of the mallet to prevent tearing the meat.
3. Season the chicken with salt and pepper.
4. Dredge the chicken in the seasoned flour, ensuring all parts are covered. Then dip it in the beaten eggs mixed with lemon zest. Lastly, coat the chicken with the panko breadcrumbs. Make sure each layer adheres well to the chicken to avoid breadcrumbs falling off during frying.
5. Heat the Clarified Butter to 330 Degrees Fahrenheit. Gently place the chicken into the hot butter and fry it until golden brown. Turn the heat down after flipping the chicken to ensure even cooking. Once cooked, remove the schnitzel and place it on a paper towel to absorb any excess oil.

Prepare the Potato Salad:

1. Boil the potatoes in salted water with their skin on. Once cooked, remove them from the boiling water and place them in cold water. 
2. After the potatoes have cooled down enough to handle, peel them and cut them into pieces.
3. In a separate bowl, make a dressing by combining Dijon mustard, sherry vinegar, warm chicken stock, salt, and pepper. Stir until well combined.
4. Toss the potatoes with the red onion and the dressing. Adjust seasoning if needed.

Prepare the Cucumber Salad:

1. In a bowl, combine sour cream, dill, white balsamic vinegar, and sugar. Stir until well combined.
2. Add in the sliced cucumber and mix well. Season with salt and pepper to taste.

Serve the Chicken:

1. Serve the schnitzel on a plate, accompanied by the warm potato salad and the cucumber salad. Garnish with a lemon wedge. Enjoy your homemade Chicken Schnitzel!