How To Make Chicken Schnitzel with Parsley Potatoes - Austria's National Dish
How To Make Chicken Schnitzel with Parsley Potatoes - Austria's National Dish is a medium Austrian recipe that serves 2. 600 calories per serving. Recipe by FlavoursByTinski on YouTube.
Prep: 25 min | Cook: 45 min | Total: 1 hr 25 min
Cost: $8.75 total, $4.38 per serving
Ingredients
- 2 pieces Chicken Breast (skinless, boneless, sliced thin (about 500 g total))
- 1/2 cup All-Purpose Flour (for dredging, sifted)
- 2 large Eggs (beaten until smooth)
- 1 cup Bread Crumbs (plain or panko for extra crispness)
- 2 tsp Salt (kosher or table salt)
- 1 tsp Black Pepper (freshly ground)
- 1/2 cup Vegetable Oil (high smoke‑point oil such as canola)
- 4 medium Waxy Potatoes (such as Yukon Gold or red potatoes, skin left on)
- 2 tbsp Fresh Parsley (flat‑leaf, chopped)
- 2 tbsp Unsalted Butter (cut into small pieces)
- 1 wedge Lemon (cut into wedges for serving)
- 2 tbsp Lingonberry Jam (optional, for serving alongside schnitzel)
Instructions
Boil Potatoes
Wash the waxy potatoes, leave skins on, place them in a large pot, cover with cold water, bring to a boil, then simmer for 30 minutes until fork‑tender.
Time: PT30M
Temperature: medium heat
Pound Chicken
Place each sliced chicken breast between a plastic lunch bag, seal, and pound with the flat side of a meat mallet until uniformly thin (about ¼ inch).
Time: PT5M
Set Up Breading Station
Arrange three plates: one with flour, one shallow bowl with beaten eggs, and one with breadcrumbs. Beat the eggs until smooth.
Time: PT3M
Bread Chicken Cutlets
Dredge each pounded cutlet in flour, shake off excess, dip in beaten egg, then coat evenly with breadcrumbs, pressing lightly to adhere.
Time: PT5M
Fry Schnitzel
Heat vegetable oil in the large skillet over medium heat until shimmering (about 350°F). Add the breaded cutlets, frying 3‑4 minutes per side until golden brown and the interior reaches 165°F. Transfer to a paper‑towel‑lined plate.
Time: PT10M
Temperature: medium
Drain and Cool Potatoes
When the potatoes are done, carefully pour the hot water into the sink, rinse the potatoes under cold running water, and let them rest for a minute.
Time: PT3M
Peel and Slice Potatoes
Peel the cooled potatoes and cut each into halves.
Time: PT5M
Sauté Parsley Potatoes
In the same skillet (or a clean one) melt butter over medium heat, season with salt and pepper, add the potato halves skin‑side down, and sauté for about 5 minutes until lightly browned. Sprinkle chopped parsley over the top and toss briefly.
Time: PT5M
Temperature: medium
Plate and Serve
Arrange the fried schnitzel on plates, add the sautéed parsley potatoes, garnish with a lemon wedge and a side of lingonberry jam. Serve immediately while hot.
Time: PT2M
Nutrition Facts
- Calories
- 600
- Protein
- 35 g
- Carbohydrates
- 45 g
- Fat
- 25 g
- Fiber
- 5 g
Dietary info: Contains gluten, Contains dairy, Contains eggs, High protein
Allergens: Eggs, Wheat, Dairy
Ingredient Substitutions
- Instead of Chicken Breast: Turkey breast, Pork cutlet, Veal
- Instead of All-Purpose Flour: Gluten‑free flour
- Instead of Eggs: Egg replacer
- Instead of Bread Crumbs: Crushed crackers, Panko
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Vegetable Oil: Sunflower oil, Grapeseed oil
- Instead of Waxy Potatoes: Any waxy potato
- Instead of Fresh Parsley: Cilantro (different flavor), Chives
- Instead of Unsalted Butter: Olive oil
- Instead of Lemon: Lime
- Instead of Lingonberry Jam: Cranberry sauce
Equipment Needed
- Large Pot
- Large Skillet
- Plastic Lunch Bag (optional)
- Meat Mallet
- Shallow Bowl
- Plate (optional)
- Measuring Cups and Spoons
- Tongs
- Colander
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Boil potatoes until tender
- Pound chicken to uniform thinness
- Properly coat chicken with flour, egg, and breadcrumbs
- Fry schnitzel at the correct oil temperature
- Sauté potatoes until golden brown
Chef Tips from the Video
- Use panko breadcrumbs for an extra‑light, airy crust.
- Season the flour with a pinch of pepper for added flavor.
- After frying, let schnitzel rest on a wire rack rather than paper towels to keep the crust crisp.
Troubleshooting
Schnitzel coating falls off during frying.
Pat the breaded cutlets gently with a paper towel before adding to the pan and make sure the oil is hot enough to set the crust quickly.
Chicken is undercooked in the center.
Pound the meat to an even thinness and fry only 3‑4 minutes per side; use a meat thermometer to confirm 165°F.
Potatoes are soggy instead of crisp.
Dry the boiled potatoes thoroughly before sautéing and make sure the butter is hot before adding them; avoid crowding the pan.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Freeze cooked schnitzel (separated from potatoes) for up to 1 month; potatoes can be frozen for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Boil the potatoes a day ahead, refrigerate, and reheat in the skillet with butter.
- Bread the chicken cutlets, place on a tray, cover, and freeze; fry directly from frozen for a crispier crust.
- Prepare the lingonberry jam sauce in advance; it keeps well refrigerated.
Frequently Asked Questions
What is the cultural significance and history of Schnitzel in Viennese cuisine?
Schnitzel, especially Wiener Schnitzel, is Austria's national dish and a staple of Viennese cuisine dating back to the 19th century, originally inspired by Italian cotoletta. It symbolizes comfort, hospitality, and the city's culinary heritage.
How does the traditional Viennese Schnitzel differ from the chicken version presented by FlavoursByTinski?
Traditional Viennese Schnitzel is made with thin veal cutlets, while FlavoursByTinski uses chicken breast for a lighter, more affordable alternative. The breading technique remains the same, preserving the classic crisp texture.
What are the authentic traditional side dishes served with Schnitzel in Austria?
In Austria, Schnitzel is commonly paired with potato salad, cucumber salad, or parsley potatoes, and often accompanied by lingonberry jam or cranberry sauce for a sweet contrast.
During which Austrian celebrations is Schnitzel traditionally served?
Schnitzel appears at family gatherings, Oktoberfest celebrations, and holiday meals such as Christmas and New Year's Eve, representing a festive, hearty centerpiece.
What regional variations of Schnitzel exist within Austrian cuisine?
Besides the classic Wiener Schnitzel, Austria offers variations like Jägerschnitzel (with mushroom sauce), Zigeunerschnitzel (with paprika sauce), and Salzburger Schnitzel (topped with anchovies and capers).
What authentic ingredients are essential for a traditional Viennese Schnitzel and which can be substituted?
Key ingredients are veal (or chicken as a substitute), plain flour, eggs, fine breadcrumbs, salt, pepper, and lemon. Butter can replace oil for frying, and parsley potatoes can be swapped with potato salad if preferred.
What other Austrian dishes pair well with Chicken Schnitzel with Parsley Potatoes?
Pair it with a simple green salad dressed with vinaigrette, Austrian apple strudel for dessert, or a glass of Grüner Veltliner white wine for a classic Viennese meal.
What are the most common mistakes to avoid when making Chicken Schnitzel with Parsley Potatoes?
Common errors include unevenly pounded chicken, coating the cutlets while the oil is too cool, overcrowding the pan, and not drying boiled potatoes before sautéing. Each leads to soggy crust or limp potatoes.
Why does this recipe use medium‑heat oil instead of high heat for frying the schnitzel?
Medium heat allows the breadcrumb coating to set and turn golden without burning while giving the chicken enough time to cook through, ensuring a light, crisp crust and juicy interior.
Can I make Chicken Schnitzel with Parsley Potatoes ahead of time and how should I store it?
Yes. Boil and cool the potatoes, store them refrigerated, and re‑sauté before serving. Bread the chicken, freeze the raw cutlets, and fry them directly from frozen when needed.
What does the YouTube channel FlavoursByTinski specialize in?
FlavoursByTinski specializes in home‑cooked, culturally authentic recipes from around the world, focusing on approachable techniques and personal stories that connect viewers to the chef’s heritage.
How does the YouTube channel FlavoursByTinski's approach to Austrian cooking differ from other cooking channels?
FlavoursByTinski blends personal anecdotes about Viennese life with step‑by‑step visuals, emphasizing traditional flavors while offering modern ingredient swaps, whereas many channels present Austrian dishes without cultural context.
Last updated: August 26, 2026
