Chicken Schnitzel with Potato Pancake Shell
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ bunch chives
- 2 egg (s)
- 500 g potato (s), floury
- 2 tablespoon lemon juice
- 0.25 teaspoon ¼ caraway seeds
- Salt and pepper, pepper
- 4 chicken breast fillet (s)
- 2 tablespoon flour
- 4 tablespoon oil (sunflower oil)
Print Recipe
Pin Recipe Instructions
- Rinse the chives, pat dry and cut into fine rolls. Whisk eggs. Peel, wash and grate the potatoes and immediately drizzle with lemon juice. Squeeze the grated potatoes vigorously and mix with eggs, chives and caraway seeds. Then season with salt and pepper.
- Rinse the meat, pat dry, season and dust with flour. Press the potato mixture firmly all around the meat. Put the schnitzel in the fridge for about 5 minutes.
- Fry the schnitzel in the hot oil for about 12 minutes on each side. Remove and drain on kitchen paper.
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