Chicken Curry Schnitzel with Mashed Sweet Potatoes and Cucumber Salad

5 from 4 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 417 kcal


mashed sweet potatoes

  • 500 g Sweet potatoes
  • 50 g Butter
  • Espelette pepper
  • Cinnamon
  • Salt
  • 1 tsp Lemon zest
  • Lemon juice
  • 1 tbsp Chopped parsley

Chicken curry schnitzel

  • 400 g Chicken breast
  • 2 tsp Curry powder to taste
  • 2 Eggs
  • Panko flour
  • Flour
  • Salt
  • Black pepper from the mill
  • Oil

cucumber salad

  • 1 Cucumber
  • 100 g Sour cream
  • 1 tbsp Chopped dill
  • Salt
  • Black pepper from the mill


mashed sweet potatoes

  • Peel the sweet potato and cut it into cubes and boil it in salted water until soft, then pour it off and let it evaporate for about 5 minutes, then add the butter and puree. Now season with salt, pepper, cinnamon, Espelette pepper, lemon zest and lemon juice.

Chicken curry schnitzel

  • Cut small schnitzels from the chicken breast and knock them thinly between two sheets of foil.
  • Now set up a breading line. 1st station: a shallow bowl of flour. 2. Station a shallow bowl with the clumped egg -. here comes the curry and some salt and pepper. There are different types of curry, everyone takes the curry that he likes best. 3rd station: a shallow bowl with the panko flour.
  • Now turn the schnitzel in the flour first, knocking off the excess flour well. Now pull the schnitzel through the egg-curry mixture and then turn in the panko flour and then fry in the deep oil, always moving the pan in a circular motion so that the oil spills over and the breading can rise in a wavy manner. Then degrease the schnitzel on kitchen paper.

Cucumber salad

  • Peel and finely slice the cucumber, add a little salt and mix well by hand, leave to stand for about 1 hour so that it drains well. Then put the cucumber in a sieve, drain well and possibly squeeze out a little more.
  • Season the sour cream with salt and pepper and add the chopped dill and stir everything well and then pour over the cucumber and mix well.


  • Arrange the sweet potato puree on a plate, add the schnitzel and serve the cucumber salad in an extra bowl.


Serving: 100gCalories: 417kcalCarbohydrates: 2.7gProtein: 1.9gFat: 44.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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