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An image of Chicken Schnitzel with German Potato Pancakes served with green beans

Chicken Schnitzel with German Potato Pancakes

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  • Author: EsmeSalon
  • Prep Time: 25 minutes
  • Refrigerate and Resting Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings depending on size 1x
  • Category: Poultry Recipes
  • Method: Easy

Description

This Chicken Schnitzel with German Potato Pancakes is one of those plates that disappear fast at the table. It’s crunchy, comforting.


Ingredients

Units Scale

Chicken Schnitzel

German Potato Pancakes

  • 1 cup grated peeled potato
  • 1/4 cup grated peeled apple
  • 1/2 cup chopped spring onion
  • 1 large egg
  • 1/3 cup all-purpose flour
  • Salt, cracked black pepper, and paprika, to taste
  • Oil for frying

Instructions

Chicken Schnitzel

  1. Place each of the 4 chicken breast fillets between plastic wrap and gently pound to about 1/4 inch thick. Thinner chicken cooks evenly and stays juicy.
  2. Season both sides of the chicken with 1 tsp chicken spice, kosher salt, and cracked black pepper.
  3. In a shallow bowl, mix 1 cup flour with 1 tsp smoked paprika, a pinch of kosher salt, and cracked black pepper.
  4. In a second bowl, whisk together 2 eggs, 1/2 cup buttermilk, and 1 tsp hot chili sauce until smooth.
  5. Place 2 cups of panko breadcrumbs in a third bowl.
  6. Dip each chicken breast into the seasoned flour, shaking off excess, then into the egg mixture, letting extra drip off, and finally into the panko breadcrumbs, pressing gently so it sticks. This helps the coating stay put.
  7. Place the breaded chicken on a tray and refrigerate for 15 minutes. This helps the crust cling better when frying and keeps it from sliding off.
  8. Heat oil in a wide pan
  9. Shallow fry the chicken in batches for 3 to 4 minutes per side until golden brown and cooked through.

German Potato Pancakes

  1. After grating the 1 cup of potato and 1/4 cup of apple, squeeze out as much liquid as you can using a clean kitchen towel, to keep the pancakes crispy instead of soggy.
  2. In a bowl, combine the grated potato, grated apple, 1/2 cup spring onion, 1 egg, 1/3 cup flour, salt, cracked black pepper, and paprika. Mix until just combined.
  3. Heat a thin layer of oil in a pan over medium heat.
  4. Spoon the mixture into the pan and gently flatten with a spatula.
  5. Cook for about 3 to 4 minutes per side until deeply golden and crisp.
  6. Drain briefly on paper towels and season lightly with salt.

French Green Beans

  1. Blanch French green beans in boiling salted water for 2 minutes, then drain well.
  2. SautΓ© in olive oil with minced garlic, salt, and cracked black pepper.
  3. Finish with a squeeze of lemon juice and a sprinkle of Parmesan shavings.
  4. Serve the schnitzel with potato pancakes, green beans, fresh tomato, and lemon wedges for squeezing. Don’t skip the lemon; it pulls everything together.

Notes

Created, prepared, tried, and testedΒ Melanie

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