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Czech-inspired chicken schnitzel with warm potato salad recipe

3 ratings

In this Czech-inspired dish, crispy chicken schnitzels are served alongside a warm potato salad with a zingy honey and mustard dressing. The bitter and malty flavours of Staropramen pair well with the meal, making it the perfect combination for a relaxed dinner with friends. See method

Serves 4
15 mins to prepare and 25 mins to cook
949 calories / serving

Ingredients

1 small red onion, finely sliced
2 tbsp red wine vinegar
1 tbsp sugar
750g British baby potatoes, larger ones halved

For the dressing

2 tbsp white wine vinegar
3 tbsp Dijon mustard
1 tbsp honey
½ chicken stock cube, crumbled
50ml olive oil
50ml sunflower oil
5 spring onions, sliced into 2cm pieces
10g fresh parsley, roughly chopped
1 punnet of cress, to serve

For the chicken

4 free-range chicken breasts
2 medium free-range eggs, beaten
120g plain flour
1 tsp paprika
150g panko breadcrumbs
oil, for frying
lemon wedges, to serve

Shop ingredients

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
3980kj
949kcal 47%
Fat
43g 61%
Saturates
6g 32%
Sugars
12g 14%
Salt
2.4g 40%

of the reference intake
Carbohydrate 91.1g Protein 52.4g Fibre 6.3g

Perfect pairing...

Staropramen is a perfectly balanced, light lager with a smooth, well-rounded flavour that leaves your palate with a soft malty taste before finishing with a gentle bitterness.

Buy now

Method

Mix the red onion, red wine vinegar and sugar in a small bowl and stir well to combine. Set aside whilst you prepare the rest of the meal so the onions can pickle.
Fill a large saucepan with water and add the baby potatoes. Bring to a boil and cook for 15-18 mins until just soft.
Whilst the potatoes are cooking, mix together all the dressing ingredients (leaving the cress for garnish) in a large bowl. When the potatoes are done, drain well and toss into the dressing. Let the potatoes stand for 10 mins before serving so they can soak up the flavours.
Place the chicken breasts between two pieces of baking paper and use a rolling pin to bash them out to make escalopes of about 1cm thickness. Place the beaten eggs in a wide bowl. Mix the flour and paprika together on a large plate, and season with salt and pepper. Place the panko on another serving plate.
Preheat the oven to Gas 4, 180°C, fan 160°C. Meanwhile, heat a frying pan over a medium-high heat, with about 2cm deep oil for shallow frying.
Dip the chicken in the flour, then into the egg, then the panko. Fry the chicken pieces for 3 mins each side over a medium-high heat until golden brown and crispy.
Remove the chicken from the pan and place on a baking tray in the oven for 10 minutes to cook through.
Top the potato salad with the pickled red onions and the cress. Serve the chicken with the potato salad and lemon wedges.

See more Chicken recipes