Crispy Fried Chicken Schnitzel - Fried Chicken with Cucumber Tomato Salad and Roasted Baby Potatoes

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

Prepare a cornstarch mixture with salt, black pepper, garlic powder, onion powder, and a tiny amount of cayenne.

Prepare an egg mixture with eggs, salt, and soup consomme powder (or half a bouillon cube).

Prepare a breadcrumb mixture with plain breadcrumbs, sesame seeds, and a little salt.

Dredge the chicken in the cornstarch mixture, then dip it into the egg mixture, allowing excess to drip off.

Coat the chicken in the breadcrumb mixture, pressing gently to adhere.

Heat about an inch of olive oil in a skillet over medium heat.

Fry the chicken for about 2 minutes on one side until golden brown, then flip it over.

Cook for another 2 minutes on the other side until fully cooked and golden brown.

If the chicken is too light when flipped, let it cook longer on that side.

Once fried, set the chicken aside and prepare the cucumber and tomato salad.

Chop ripe tomatoes and cucumbers, and add sweet onion, parsley, and sliced scallions.

Dress the salad with extra virgin olive oil, salt, pepper, white wine vinegar, and smashed garlic, then mix well.

Cut baby potatoes in half, add olive oil, pepper, and salt, and mix them up.

Place the potatoes on a baking tray and bake at 400 degrees Fahrenheit for 20 to 25 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens