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Chicken Schnitzel With Warm Potato Salad

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“Wolfgang Puck says about his weinerschnitzel: "This is a recipe from my childhood, an Austrian classic. It’s one of the most popular dishes at Spago where we serve it with mache, frisée, balsamic vinegar and pumpkinseed oil. But for me, it’s perfect with just a fingerling potato salad." He modified his weinerschnitzel to chicken for the People Magazine article 'Dinner for 4 under $10", which was published February 22, 2010. Cook/prep time does not include rest time for potatoes. This would pair nicely with an Austrian riesling. Taken from People magazine and posted for ZWT.”
4 dinner entrees

Ingredients Nutrition


  1. Potato Salad:
  2. Prepare the marinade; in a bowl, combine all the ingredients.
  3. Whisk until well blended; set aside.
  4. In a large saucepan, combine the potatoes, garlic, thyme and salt.
  5. Cover with enough water and bring to a boil.
  6. Lower to a simmer and cook about 8 minutes, or until just done. (Do not overcook).
  7. Strain and allow to cool at room temperature.
  8. Slice into 1/4-inch-thick round slices.
  9. Add to the reserved marinade for at least 20 minutes before serving.
  10. Preheat oil to 375 degrees F in a heavy, deep saucepan.
  11. To prepare schnitzel:
  12. Season the chicken cutlets with salt and pepper.
  13. Dredge in flour; dip in egg wash.
  14. Coat with panko or breadcrumbs.
  15. Deep fry about 3 minutes, or until golden brown and cooked through. Transfer to paper towels to drain.
  16. Place one cutlet on each of four dinner plates.
  17. Garnish with lemon sections.
  18. In a sauté pan over high heat, warm the marinated potatoes for about 30 seconds.
  19. Divide onto the four prepared plates.

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