Crispy Schnitzel with Potato Salad

Peel the potatoes.

• 10.6 oz Potatoes (w/o skin)

Put the potatoes in a pot, fill with warm water until the potatoes are submerged completely, salt generously, bring to a boil and cook for approx. 20 minutes until the potatoes are cooked. To test if the potatoes are cooked poke the biggest potato with a fork. If the fork goes in easily the potatoes are cooked.

• Salt

Chop the parsley coarsely, the onion finely slice the cucumber and add to a big bowl.

• 3 twigs of Parsley, fresh or frozen (~ 2 tsp)
• ½ Onion, red (~ 1.5 oz)
• ¼ Cucumber (~ 3.9 oz)

Add the olive oil, vegetable broth, mustard and vinegar to the bowl and mix well.

• 1 tsp Olive oil
• 3 ⁠½ Tbsp Vegetable broth
• 1 tsp Yellow mustard
• 1 tsp White wine vinegar

When the potatoes are cooked drain them, cut into slices add to the bowl and mix well. Season with salt and pepper.

• Salt
• Black pepper

Put the chicken cutlet on a plate and season with salt and pepper.

• 7.1 oz Chicken breast cutlets
• Salt
• Black pepper

In a deep dish mix the egg with milk until combined.

• 1 Egg (~ 1.9 oz)
• 1 Tbsp Low fat milk

Put the flour and breadcrumbs onto two separate plates. Place plates in front of you side by side. Arrange the plates in the following order: flour, egg, breadcrumbs.

• 2 ⁠½ tsp Flour, all-purpose
• ¼ cup Bread crumbs

One at a time, dredge the cutlets in flour until the surface is covered. Dip into the egg to coat. Allow the excess to drip off for a few seconds, then roll in the breadcrumbs until coated.

Heat half of the oil in a non-stick frying pan over medium heat. Fry the schnitzel from one side until golden brown. Before turning the schnitzel, add the rest of the oil into the pan and fry the other side until golden brown. Serve with the potato salad.

• 2 tsp Canola oil

Enjoy your meal!