Home MealsMain Dish Chicken Schnitzel with Potato Parmesan Crust, Yogurt Dip and Tomato Salad

Chicken Schnitzel with Potato Parmesan Crust, Yogurt Dip and Tomato Salad

by Adina 07/04/2016 12 comments

Chicken Schnitzel with Potato Crust

Tender chicken schnitzel with a crunchy potato-Parmesan crust, you will love them, I am sure. It is a different twist on a schnitzel, something I have never had before, but I am glad I discovered this recipe. The potato crust is really delicious, easier to make than one might think at first and you won’t even need to cook an extra starchy side dish anymore, the potato crust is enough for that purpose. A nice garlicky dip and a simple tomato salad made the dish complete.

schnitzel potato Chicken Schnitzel with Potato Parmesan Crust, Yogurt Dip and Tomato Salad

schnitzel potato crust Chicken Schnitzel with Potato Parmesan Crust, Yogurt Dip and Tomato Salad

I used 600 g/ 1.3 lbs potatoes for the recipe. After grating them all and adding the Parmesan and the breadcrumbs, I had a lot of the stuff, I was pretty sure it was way too much and that I would have lots leftover. But I didn’t, I used all of it, so don’t stress if it seems like too much at first.

Otherwise, I have to keep it short today, I am on a really tight schedule. I hope you enjoy the recipe!

schnitzel potato parmesan Chicken Schnitzel with Potato Parmesan Crust, Yogurt Dip and Tomato Salad

Chicken Schnitzel with Potato Parmesan Crust

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Serves: 4

schnitzel potato Chicken Schnitzel with Potato Parmesan Crust, Yogurt Dip and Tomato Salad
Ingredients
  • 600 g/ 1.3 lbs waxy potatoes
  • 75 g/ ¾ cup/ 2.6 oz Parmesan, freshly grated
  • 5 tablespoons dry breadcrumbs
  • 600 g/ 1.3 lbs chicken breast
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • about 6 tablespoons vegetable oil or more if needed
  • 250 g/ 1 cup/ 8.8 oz creamy yogurt
  • 2 garlic cloves
  • some chives
  • 500 g/ about 1 pound small tomatoes
  • 1 small red onion
  • 1 tablespoon (sunflower) oil
  • 1 tablespoon balsamic vinegar
  • salt and pepper
Instructions
  1. Clean and peel the potatoes. Grate them roughly directly on a clean kitchen towel. Use a larger grater, not the very fine one because they would get too mushy in that case. Form a bundle with the kitchen towel and squeeze the potatoes very well, trying to release as much liquid as possible from the potatoes.
  2. Place the squeezed potatoes in a large casserole form. Add the Parmesan and the dry breadcrumbs. Mix together very well.
  3. Place the flour on a plate and whisk the eggs lightly in a shallow bowl.
  4. Preheat the oven to 175 degrees Celsius/ 350 degrees Fahrenheit. Line a baking sheet with baking paper.
  5. Place each chicken breast between two sheets of plastic foil and tenderize them using a meat mallet or a heavy saucepan. Cut each filet in 2 or 3 pieces, each piece should weigh approximately 50 g/ 1.7 oz. Sprinkle the chicken generously with salt and pepper.
  6. Coat the chicken pieces in flour, shake to remove the excess, dip them in the eggs and coat with the potato-Parmesan mixture. Press lightly to ensure that the coating is holding its place.
  7. Heat a large heavy skillet. Add two tablespoons of the oil. When the oil is hot, add the first batch of schnitzel and fry them for about 2-3 minutes on each side until the coating is golden. Place the fried schnitzel on the baking tray and continue with the second and maybe third batch.
  8. After each batch remove the potatoes pieces that might remain in the skillet with a spoon, if you leave them there until all the frying is done, they will burn and that won't be nice. Add 1 or 2 tablespoons oil for each new batch of chicken schnitzel.
  9. When all the schnitzel are on the baking tray, place them in the oven and bake for about 8 minutes or until cooked through.
  10. In the meantime, make the dip by mixing the yogurt with the grated garlic cloves, salt, pepper and finely chopped chives.
  11. For the salad, slice the tomatoes and mix them with the finely sliced or chopped onion, add 1 tablespoon of sunflower oil and 1 tablespoon of balsamic vinegar and salt and pepper to taste. Serve immediately.
  12. The schnitzel can be easily reheated by placing them again in the oven for about 10 minutes or until hot.

schnitzel potatoes 683x1024 Chicken Schnitzel with Potato Parmesan Crust, Yogurt Dip and Tomato Salad

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12 comments

Kate 07/04/2016 - 16:58

Schnitzel is one of my absolute favorites. We make it all the time. In Mexico it is called Milanesa. I’ve never tried a potato crust though–looks amazing!!

Reply
Adina 10/04/2016 - 07:18

Thank you, Kate. Milanesa sounds indeed very much like a regular German schnitzel, I just searched for a recipe :). Delicious!

Reply
Rachel @ Simple Seasonal 08/04/2016 - 01:34

Your crunchy potato crust looks delicious. I’m imagining how yummy it must be dipped in a garlicky dip!

Reply
Adina 10/04/2016 - 07:19

The garlic dip makes everything even better!!! I LOVE garlic!

Reply
Monica 08/04/2016 - 13:38

Oh, that crust looks incredible! My family would love this for dinner.

Reply
Adina 10/04/2016 - 07:20

Thank you, Monica.

Reply
Kathryn @ Family Food on the Table 08/04/2016 - 14:45

I thought I was loving the baked schnitzel best but this one sounds so amazing too! Totally swooning over that potato-Parmesan crust! YUM!

Reply
Adina 10/04/2016 - 07:20

Thank you, Kathryn. I like them both! All of them actually……

Reply
Savita @ ChefDeHome 10/04/2016 - 20:52

Adina, this chicken looks super delicious! thanks for such detailed instructions. I’m sure trying it soon!

Reply
Adina 14/04/2016 - 07:17

Thank you, Savita. It would be great if you tried the schnitzel.

Reply
Beth 10/04/2016 - 21:05

These look amazing! I’d love to try them.

Reply
Adina 14/04/2016 - 07:17

I hope you do, Beth, you will like them.

Reply

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