Chicken Schnitzel With Warm Potato Salad

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 cup wine vinegar
• 1/4 cup peanut oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 3 tablespoons sugar
• 1 small yellow onion (chopped in 1/4 inch dice)
• 1 tablespoon finely chopped fresh thyme leave
• 1 lb fingerling potato, washed
• 3 garlic cloves
• 3 sprigs fresh parsley
• 2 tablespoons kosher salt
• 4 (6 ounce) chicken cutlets
• salt and pepper
• flour, for dusting
• 2 eggs (plus 2 tablespoons water, beaten, for egg wash)
• 3 cups panko breadcrumbs, processed into fine crumbs (or fresh dried breadcrumbs)
• peanut oil (for frying)
• lemon wedge
• fresh minced parsley

Recipe

• 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.