Main and Side
Chicken Schnitzel and Potato Salad
Crispy chicken schnitzel coated in rice flour, served with potato salad with fresh onions.
- Gluten-free
- Prep
- 15 min
- Cook
- 25 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 4 potato
- 1.5 l water
- 1½ tsp salt
- 3 spring onion
- ½ bunches parsley
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 500 g chicken breast
- 1 egg
- ½ cups (100 ml) rice flour
- 1 tsp sweet paprika
- 5 tbsp sunflower oil
Method
- Dice the potatoes, add some of the salt, and boil them in boiling water for about 12–15 minutes, until tender, then drain them.
- Chop the green onions and parsley; toss the hot potatoes with olive oil, lemon juice, and a little salt.
- Cut the chicken breast in half horizontally, then use a meat mallet to flatten the pieces so they are of equal thickness.
- Beat the egg; mix the rice flour with the paprika and the remaining salt. Dip the chicken first in the egg, then in the flour.
- Heat the sunflower oil in a skillet over medium heat. Fry the chicken pieces for about 4–5 minutes on each side, until they are golden brown on the outside and the internal temperature reaches 74 °C.
- Serve the chicken with potato salad.