John Myers
Naturally Fried Chicken Schnitzel on Baked Potatoes with Garlic Dip
The perfect naturally fried chicken schnitzel on baked potatoes with garlic dip recipe with a picture and simple step-by-step instructions.
- 400 gr Chicken schnitzel
- 8 Pc. Medium sized potatoes
- 250 g Quark semi-fat
- 200 g Sour cream
- 4 tsp Italian herbs TK
- 2 tbsp White balsamic vinegar
- 2 tbsp Salad cream
- 2 tbsp Heinz garlic sauce
- Salt, pepper, sugar, paparika seasoning
- 2 tbsp Olive oil
- Little extra: salsa sauce, lamb’s lettuce and cocktail tomatoes
- Wash, peel and halve the potatoes. Place the potato halves in a baking dish with the cut surface facing up, drizzle with olive oil, sprinkle with 2 tablespoons and add a little salt. The baking dish comes at 200 ° for 40-60min. in the oven.
- Without preheating, I had the potatoes in the oven at 200 ° for 45 minutes with top and bottom heat. Then let it brown for 10 minutes at 180 °. Check it out often and try the thickest potato.
- While the potatoes are in the oven, stir the dip so that it can draw a little more. Mix the quark, sour cream, salad cream, garlic sauce, 2 tablespoons of herbs, salt, pepper, balsamic vinegar and season to taste.
- Shortly before the potatoes are ready, the meat is used. Wash the chicken, pat dry and season. We only took salt, pepper and paparika and put them in the pan.
- I added a little salad to our plates. For this I only used lamb’s lettuce, cocktail tomatoes and balsamic vinegar I made myself. You can find the dressing recipe in my cookbook.
- There was a small dollop of salsa sauce with the meat. Harmonizes very well together 🙂 So and now, Bon appetit!
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