Chicken Schnitzel with Creamy Potato Salad & Lingonberry Jam

Chicken Schnitzel

with Creamy Potato Salad & Lingonberry Jam

20 MIN
4 Servings
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Vegetarian
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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.

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
fresh
ingredients
Chicken Schnitzel with Creamy Potato Salad & Lingonberry Jam
Title
time-saving
tips & techniques
All-Purpose Flour
How To: Dice a Potato
How To: Quarter and Deseed a Lemon
Lemon
Lingonberry Jam
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
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.

Cook the potatoes:
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.

Bread the chicken:
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.

Cook the chicken:
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.

Make the potato salad:
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.

Serve your 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

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Chicken Schnitzel

Prepare the ingredients:
How To: Quarter and Deseed a Lemon
How To: Dice a Potato
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.

Cook the potatoes:
Stainless Steel Strainer
Bread the chicken:
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.

Cook the chicken:
Make the potato salad:
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!

Serve your dish:
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