Chicken Schnitzel with Potato Salad

Ingredients16

• baby potatoes500g
• salt2 TL
• organic lemon1 Stück
• Parmesan35g
• mayonnaise2 EL
• whole grain mustard1 TL
• black pepper2 Prisen
• organic cucumber½ Stück
• radishes50g
• fresh dill½ Bund
• arugula100g
• chicken breast fillet2 Stück
• fresh parsley½ Bund
• panko breadcrumbs80g
• egg1 Stück
• frying oil50ml

Instructions

1. 1

   Wash the potatoes, halve them and boil covered in water with 1 tsp salt for 12-15 minutes until tender. Meanwhile wash the lemon in hot water, pat dry and finely grate the zest. Halve the lemon and squeeze one half. Finely grate 25 g Parmesan and stir with the mayonnaise, mustard, half of the lemon zest and the lemon juice. Season the dressing boldly with ½ tsp salt and 1 pinch of pepper.

2. 2

   Wash the cucumber, peel in stripes, halve lengthwise and scrape out the seeds with a teaspoon. Trim and wash the radishes, then slice both thinly. Wash and shake dry the dill, pick the fronds and chop. Sort the arugula, remove coarse stems, wash and shake dry. Drain the potatoes well and toss with the dressing, cucumber, radishes, dill and arugula. Shave the remaining 10 g Parmesan over the top with a peeler.

3. 3

   Pound the chicken breasts flat between 2 layers of plastic wrap and season with ½ tsp salt and 1 pinch of pepper. Wash and shake dry the parsley, pick the leaves and chop finely. Mix with the remaining lemon zest into the panko and season with ½ tsp salt. Beat the egg.

4. 4

   Turn the schnitzel first in the egg, then in the panko, pressing the crumbs on. Heat the oil in a skillet and fry the schnitzel for 4-5 minutes per side until golden and crisp. Serve with the salad.