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Chicken Schnitzel
with Creamy Potato Salad & Lingonberry Jam
20 MIN
4 Servings
From the Test Kitchen
Nothing beats classic chicken schnitzel. Simply a crunchy, breaded cutlet, it’s a favorite in Germany and many of its neighboring countries. In this dish, we’re pairing our chicken with a hearty, creamy potato salad. And for a delicious twist, we’re serving lingonberry jam on the side. Lingonberries—sweet like blueberries, but with the tart notes of cranberries—are the fruit of choice for jams in traditional Scandinavian cooking. Their sweetness provides a perfect counterpoint to the savory flavors of the schnitzel.
Get Cooking-
NutritionPER SERVING
-
Calories600 Cals (est.)
fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
-
2 Farm Eggs
- 1⅓ cups Panko Breadcrumbs
- 1 Lemon
-
¾ lb Red Potatoes
-
1 large bunch Parsley
- 3 Tbsps All-Purpose Flour
- ¼ cup Lingonberry Jam
-
¼ cup Mayonnaise
-
¼ cup Sweet Pickle Relish
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Medium dice the potatoes. Crack the eggs into a medium bowl; beat until smooth. Finely chop the parsley leaves and stems. Quarter and deseed the lemon.
2
Cook the potatoes:
Add the potatoes to the pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.
3
Bread the chicken:
While the potatoes cook, place the flour and breadcrumbs in 2 separate medium bowls; season each with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat the seasoned chicken in the flour (tapping off any excess), then the beaten eggs (letting the excess drip off), then the breadcrumbs (pressing to adhere). Transfer the breaded chicken to a plate.
4
Cook the chicken:
While the potatoes continue to cook, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken. Cook 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
5
Make the potato salad:
While the chicken cooks, to the pot of cooked potatoes, add the mayonnaise, sweet pickle relish and half the parsley. Stir to thoroughly combine; season with salt and pepper to taste. Transfer to a serving dish.
6
Serve your dish:
Transfer the cooked chicken to a serving dish. Serve with the potato salad, lingonberry jam and lemon wedges on the side. Garnish with the remaining parsley. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Medium dice the potatoes. Crack the eggs into a medium bowl; beat until smooth. Finely chop the parsley leaves and stems. Quarter and deseed the lemon.
2
Cook the potatoes:
Add the potatoes to the pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.
3
Bread the chicken:
While the potatoes cook, place the flour and breadcrumbs in 2 separate medium bowls; season each with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat the seasoned chicken in the flour (tapping off any excess), then the beaten eggs (letting the excess drip off), then the breadcrumbs (pressing to adhere). Transfer the breaded chicken to a plate.
4
Cook the chicken:
While the potatoes continue to cook, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken. Cook 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
5
Make the potato salad:
While the chicken cooks, to the pot of cooked potatoes, add the mayonnaise, sweet pickle relish and half the parsley. Stir to thoroughly combine; season with salt and pepper to taste. Transfer to a serving dish.
6
Serve your dish:
Transfer the cooked chicken to a serving dish. Serve with the potato salad, lingonberry jam and lemon wedges on the side. Garnish with the remaining parsley. Enjoy!
Tips from Home Chefs