Chicken Schnitzel with Mashed Potatoes and Chopped Israeli Salad
Serving Size: 6
Schnitzel is a traditional German dish in which meat is pounded, coated with breadcrumbs, then lightly fried. This version uses chicken breasts and is served with mashed potatoes and chopped Isralei salad
2poundboneless skinless chicken breastabout 3 large chicken breast
1 ½teaspoonKosher saltmore or less to taste
½teaspoonfreshly ground black peppermore or less to taste
¾cupall-purpose flour
2egglarge, beaten
2cupplain breadcrumbs
1teaspoongarlic powder
½cupavocado oilfor frying
For serving:
2tablespoonItalian parsleychopped
1lemoncut into 6 wedges
For the mashed potatoes:
2 ½poundyukon gold potatopeeled and cut into 2-inch chunks
2tablespoonKosher saltfor boiling potatoes and seasoning mashed potatoes
½cupheavy whipping cream
4tablespoonunsalted butter
1/2teaspoonfreshly ground black peppermore or less to taste
For the chopped Israeli salad
1.5poundtomatoextra-large finely diced
1 English cucumberfinely diced
3ounceonionfinely diced
1ounceorange bell pepperfinely diced
1/2cupfresh herbsItalian parsley, mint or cilantro, or a mix of all three
1.5tablespoonlemon zest
1tablespoonfresh lemon juicestart with ½ a lemon, add more to taste
2tablespoonextra virgin olive oil
Kosher salt and freshly ground pepper to taste
Instructions
For the chopped Israeli salad
Chop the first 6 ingredients into a very small fine dice. The smaller you chop the better.
Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
Taste and adjust lemon and salt to your liking.
For the mashed potatoes:
In a large saucepan add enough water to cover the potatoes by an inch. Add some salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 20 minutes. Drain.
Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth.
Season with Kosher salt and pepper.
For the schnitzel:
Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
Cut the chicken breasts horizontally into two pieces. Place the pieces between two sheets of plastic wrap and pound them until they are ¼ inch thick. Lightly season both sides with salt and pepper.
Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.
Reheating Instructions
Best eaten right after cooking. Heat potatoes in microwave on medium-high heat until heated through. Heat chicken in a 350 degree oven for 15 minutes.