CHICKEN SCHNITZEL WITH WARM POTATO SALAD

Chicken Schnitzel With Warm Potato Salad image

Wolfgang Puck says about his weinerschnitzel: "This is a recipe from my childhood, an Austrian classic. It's one of the most popular dishes at Spago where we serve it with mache, frisée, balsamic vinegar and pumpkinseed oil. But for me, it's perfect with just a fingerling potato salad." He modified his weinerschnitzel to chicken for the People Magazine article 'Dinner for 4 under $10", which was published February 22, 2010. Cook/prep time does not include rest time for potatoes. This would pair nicely with an Austrian riesling. Taken from People magazine and posted for ZWT.

Provided by alligirl

Categories Chicken

Time 35m

Yield 4 dinner entrees, 4 serving(s)

Number Of Ingredients 19

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Ingredients

1 cup white 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 white breadcrumbs)
peanut oil (for frying)
lemon wedge
fresh minced parsley

Steps:

Potato Salad:.
Prepare the marinade; in a bowl, combine all the ingredients.
Whisk until well blended; set aside.
In a large saucepan, combine the potatoes, garlic, thyme and salt.
Cover with enough water and bring to a boil.
Lower to a simmer and cook about 8 minutes, or until just done. (Do not overcook).
Strain and allow to cool at room temperature.
Slice into 1/4-inch-thick round slices.
Add to the reserved marinade for at least 20 minutes before serving.
Preheat oil to 375 degrees F in a heavy, deep saucepan.
To prepare schnitzel:
Season the chicken cutlets with salt and pepper.
Dredge in flour; dip in egg wash.
Coat with panko or breadcrumbs.
Deep fry about 3 minutes, or until golden brown and cooked through. Transfer to paper towels to drain.
Place one cutlet on each of four dinner plates.
Garnish with lemon sections.
In a sauté pan over high heat, warm the marinated potatoes for about 30 seconds.
Divide onto the four prepared plates.

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