Crispy Chicken Schnitzel with Tangy Dill-Pickle Potato Salad

Make it

Instructions

1. 01

   Boil the potatoes until tender

   Set out a large saucepan, colander, cutting board, and chef’s knife. Scrub 700 g baby potatoes under cool running water; halve any larger ones so the pieces are similar in size. Put them in the saucepan, cover with cold water by 2.5 cm, and stir in 1 tbsp kosher salt. Bring to a boil over high heat, then reduce to a steady simmer and cook for 12–18 minutes, until a knife slips easily into the largest potato. Drain well and leave in the colander for 5 minutes to steam-dry. | Why: Starting in cold water helps the potatoes cook evenly, and steam-drying keeps the salad from turning watery.

2. 02

   Mix the bright dill dressing and dress the potatoes

   While the potatoes drain, rinse and dry 1/2 cup cucumber, 2 tbsp fresh dill, and 1 small shallot. Finely dice the cucumber and shallot, and chop the dill. In a serving bowl, whisk together 1/2 cup plain Greek yogurt, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tbsp white wine vinegar, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Fold in the cucumber, shallot, and dill. Add the warm drained potatoes and gently turn to coat; let stand at room temperature while you prepare the chicken. The dressing should taste tangy and well-seasoned. | Why: Dressing the potatoes while warm lets them absorb the mustardy, herby flavors.

3. 03

   Season and bread the chicken

   Set a wire rack over a rimmed baking sheet and arrange three shallow plates or dishes for breading. Pat 4 chicken breast cutlets dry with paper towels; if any are thicker than 1 cm, place them between sheets of baking paper and gently pound to an even thickness. Season both sides with 3/4 tsp kosher salt and 1/2 tsp black pepper. Put 1/2 cup all-purpose flour in the first dish, beat 2 eggs in the second, and pour 1 cup panko breadcrumbs into the third. Coat each cutlet in flour, shake off excess, dip in egg, then press into the breadcrumbs until covered. Set breaded cutlets on the rack in a single layer. | Why: Evenly thin cutlets cook quickly, and the flour-egg-crumb layers adhere best when excess flour is shaken off.

4. 04

   Shallow-fry until deeply golden and safely cooked

   Set a large heavy skillet over medium heat and pour in 1/2 cup neutral oil. Heat until the oil reaches 175°C (350°F); if you do not have a thermometer, a few crumbs should sizzle steadily without scorching. Fry the cutlets in batches without crowding, about 3–4 minutes per side, adjusting the heat to keep the crust golden rather than dark. Transfer each batch to the clean wire rack and check the thickest part with an instant-read thermometer; it must reach 74°C (165°F). Let the chicken rest on the rack for 3 minutes so the crust stays crisp. | Why: Steady, moderate heat browns the panko while giving the chicken time to cook through.

5. 05

   Finish and serve

   Taste the potato salad and fold it once more so its dressing is evenly distributed; the potatoes should be tender, with a pleasantly sharp, creamy coating. Serve the schnitzel hot alongside the potato salad, keeping the cutlets whole until serving or slicing them into strips at the table. | Why: A final toss refreshes the salad’s seasoning, and serving the cutlets promptly preserves their crisp crust.