Description
Crispy pan fried chicken schnitzel coated in a savory potato batter with a golden crust and juicy center.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 4 medium russet potatoes, peeled
- 2 cups all-purpose flour
- 1 cup water
- 1 teaspoon dried bouillon powder
- 1 teaspoon dried garlic
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- Salt, to taste
- 1/2 cup vegetable oil, for frying
Instructions
- Cut chicken breasts into thin cutlets and season with salt and black pepper
- Grate potatoes and squeeze out excess moisture
- Mix potatoes with flour, water, bouillon powder, garlic, paprika, and salt
- Heat oil in a skillet over medium heat
- Dip chicken cutlets into potato batter until fully coated
- Fry for 4 to 5 minutes per side until golden brown and cooked through
- Transfer to paper towels and serve hot
Notes
- Squeeze potatoes well to keep batter crisp
- Add a small amount of water if batter feels too thick
- Serve immediately for best texture
- Leftovers keep refrigerated up to two days
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan Frying
- Cuisine: European
Nutrition
- Serving Size: 1 cutlet
- Calories: 420
- Sugar: 3
- Sodium: 620
- Fat: 16
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 4
- Protein: 32
- Cholesterol: 95