Delightful Polish Lunch: Succulent Chicken Schnitzel with Earthy Potato Pancakes & Creamy Coleslaw

Allergens

Gluten (contains breadcrumbs)

Ingredients

• 1. 6 boneless, skinless chicken breasts 2. 2 cups all
• purpose flour 3. 4 large eggs 4. 2 cups breadcrumbs 5. Vegetable oil for frying 6. Salt and pepper to taste 7. Potatoes, onions, and carrots for potato pancakes 8. Cabbage, carrots, and onions for creamy coleslaw 9. Sour cream and mayonnaise for coleslaw dressing 10. Fresh dill, parsley, and chives for garnish

Instructions

1. Prepare the potato pancakes by grating potatoes, onions, and carrots, then mix with seasonings and egg. Shape into flat cakes and fry until golden brown.
2. Pound the chicken breasts thin between two sheets of plastic wrap, seasoning each side generously with salt and pepper.
3. Prepare a dredging station with flour, eggs beaten with water, and breadcrumbs. Dip each chicken breast in the flour, then egg wash, and finally into the breadcrumbs.
4. Heat vegetable oil to 350°F in a deep frying pan. Fry the chicken schnitzel until golden brown on both sides, approximately 4 5 minutes per side. Remove from heat and let rest for a few minutes.
5. Make the creamy coleslaw by combining shredded cabbage, carrots, and onions with sour cream and mayonnaise, seasoning to taste.
6. Plate the chicken schnitzel over potato pancakes, garnish with fresh dill, parsley, and chives, and serve alongside the creamy coleslaw.

Chef’s Insight

The key to perfect chicken schnitzel is the right thickness and seasoning, as well as using high-quality breadcrumbs.

Notes

This recipe requires some skill in breading and frying chicken to achieve a crispy exterior while keeping the meat tender and juicy.