Crispy Chicken Schnitzel with Roasted Potatoes & Salad
Golden-fried thin chicken cutlets with herb-seasoned roasted potatoes and fresh green salad. Restaurant-quality schnitzel that comes together in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 640
- Protein
- 48g
Ingredients
- 2 pieces (about 1 lb) boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 pieces eggs
- ¾ cup panko breadcrumbs
- 1 lb baby potatoes, halved
- 2 pieces fresh lemon
- 3 cups mixed greens or romaine
Instructions
- 1
Place potatoes on a sheet pan, drizzle with 2 tbsp oil, salt, and pepper. Roast at 425°F for 20 minutes until golden and tender.
- 2
Pound chicken breasts between plastic wrap until 1/4-inch thick. Season both sides generously with salt and pepper.
- 3
Set up three shallow bowls: flour in the first, beaten eggs in the second, panko mixed with 1 tsp dried oregano in the third.
- 4
Coat each chicken piece in flour, shake off excess, dip in egg, then coat fully with panko, pressing gently so it adheres.
- 5
Heat 3 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds. Fry chicken 3–4 minutes per side until golden brown and cooked through.
- 6
Toss greens with juice of 1 lemon, 1 tbsp oil, salt, and pepper. Plate schnitzel, potatoes, salad, and lemon wedges.
Tools you’ll need
- sheet pan
- large skillet (12-inch)
- plastic wrap
- meat mallet
- three shallow bowls
- tongs
- paper towels
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