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Czech-inspired chicken schnitzel​ with warm potato salad recipe

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. Great for a relaxed dinner with friends. See method

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


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

Each serving contains

  • Energy

  • 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


  1. 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.​ 
  2. Fill a large saucepan with water and add the baby potatoes. Bring to a boil and cook for 15-18 mins until just soft.​ 
  3. 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.​ 
  4. 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.​ 
  5. 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.​ 
  6. 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.​ 
  7. Remove the chicken from the pan and place on a baking tray in the oven for 10 minutes to cook through.​ 
  8. Top the potato salad with the pickled red onions and the cress. Serve the chicken with the potato salad and lemon wedges.

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