Mini Chicken Schnitzel
A Viennese-style schnitzel pairing a crispy fried chicken cutlet with tender potato salad. Serve one portion at a time in small bowls for a fresh, elegant plate.
Ingredients
Ingredients
- Baby potatoes5 pcs
- Chicken breast1 piece
- Flour1/4 cup
- Breadcrumbs1/3 cup
- Egg1/2
- Milk1 tbsp
- Butter200g
- Baby greensTo taste
Potato Dressing
- Minced onion4 tbsp
- Dijon mustard30g
- Canola oil30ml
- Water50ml
- Salt, pepper, vinegar, sugarA pinch
Directions
- 1
Boil the baby potatoes whole, with their skins on, in salted water.
- 2
Mix the minced onion with water, Dijon mustard and canola oil, then season with salt, vinegar, sugar and pepper to make the potato dressing.
- 3
While still hot, dip the boiled potatoes in cold water, peel them and slice into 0.7 cm thick pieces. Toss into the potato dressing and let them soak up the flavour.
- 4
Slice the chicken breast diagonally into thin, 1 cm thick pieces and season with salt and pepper.
- 5
Grind the breadcrumbs fine in a chopper, and beat the egg together with the milk.
- 6
Coat the chicken pieces in flour, then the egg wash, then the breadcrumbs, in that order.
- 7
Melt the butter to make clarified butter.
- 8
Fry the breaded chicken in the clarified butter until golden and crisp.
- 9
In a small serving bowl, lay down the baby greens, spoon over some potatoes with their dressing, then top with the fried chicken to finish.