Crispy Panko Chicken Schnitzels with Baby Potato Salad
Crispy chicken schnitzels coated in seasoned panko breadcrumbs, served with a baby potato salad and a creamy garlic yogurt sauce.
Crispy Panko Chicken Schnitzels with Baby Potato Salad
Course: MainCuisine: RomanianDifficulty: Easy10
servings55
minutes35
minutes750
kcal1
hour30
minutesFew dishes bring the whole family to the table as quickly as chicken schnitzels. Loved by both kids and adults, they’re perfect for lunch or dinner and pair wonderfully with almost any side dish.
This time, I coated them in seasoned panko breadcrumbs, creating a beautifully golden, extra-crispy crust. Since it’s baby potato season, I turned them into a simple salad with spring onions and fresh dill, then finished the meal with a refreshing garlic yogurt sauce. It’s one of those simple yet incredibly satisfying meals that disappears from the table faster than you expect.
If you enjoy crispy chicken schnitzels with juicy, tender meat and a perfectly golden crust, I wholeheartedly recommend giving this recipe a try.
Ingredients
- For about 10 chicken schnitzels
1–1.2 kg (2.2–2.6 lb) chicken breast, sliced into about 10 cutlets
250 g (1 cup) Greek yogurt
Juice of ½ lemon
1 tsp salt
1 tsp sweet paprika
½ tsp granulated garlic
½ tsp black pepper
100 g (¾ cup) all-purpose flour
3 eggs
250–300 g seasoned panko breadcrumbs
Vegetable oil, for frying
- For the baby potato salad
1 kg (2.2 lb) baby potatoes, boiled in their skins
4 spring onions, finely sliced
1 bunch fresh dill, chopped
2 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp lemon juice
Salt and black pepper, to taste
Preparation method
- For this recipe, I used Savor Golden Schnitzel Crispy Coating Mix, a seasoned blend of panko breadcrumbs that gives the schnitzels a beautifully golden, extra-crispy coating with no additional seasoning needed. If it’s not available where you live, plain panko breadcrumbs work just as well—just add your favorite seasonings before coating the chicken.
- Start by preparing the marinade. In a large bowl, combine the Greek yogurt, lemon juice, salt, sweet paprika, granulated garlic, and black pepper. Add the chicken cutlets and mix well, making sure each piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 1–2 hours if you have the time.
- Meanwhile, prepare the potato salad. Wash the baby potatoes thoroughly and boil them in their skins until fork-tender. Let them cool for a few minutes, then cut them in halves or quarters, depending on their size.
- In a large bowl, whisk together the olive oil, mustard, lemon juice, salt, and black pepper. Pour the dressing over the still-warm potatoes, then add the sliced spring onions and finely chopped fresh dill. Toss gently until everything is evenly coated.
- For the schnitzels, prepare three shallow dishes: one with flour, one with beaten eggs, and one with Savor Golden Schnitzel Crispy Coating Mix.
Dredge each chicken cutlet in the flour, then dip it into the beaten eggs, and finally coat it with the crispy coating mix, pressing gently so the panko adheres well to the chicken. - Heat enough oil in a large skillet over medium heat. Fry the schnitzels for 3–4 minutes per side, or until they are golden brown and crispy. Transfer them to a plate lined with paper towels to absorb any excess oil.
- Serve the schnitzels immediately, alongside the baby potato salad and a bowl of garlic yogurt sauce. For an extra touch of freshness, garnish with a few lemon wedges and some fresh dill. It’s a simple, well-balanced meal that’s perfect for family dinners or a relaxed weekend lunch.
- Useful Tips
Marinating the chicken in Greek yogurt helps keep it tender and juicy after frying. For the crispiest coating, gently press the panko coating onto each schnitzel before frying and avoid overcrowding the pan. The potato salad tastes best when the dressing is added while the potatoes are still slightly warm, allowing them to absorb all the flavors.
