How To Make Chicken Schnitzel with Parsley Potatoes - Austria's National Dish

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. Peel and Slice Potatoes

   Peel the cooled potatoes and cut each into halves.

   Time: PT5M

8. 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

9. 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