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Chicken schnitzel with potato pancakes – casing

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Ingredients for 4 servings:

  • ½ bunch chives
  • 2 eggs
  • 500 g potato(s), floury
  • 2 tbsp lemon juice
  • ¼ tsp caraway seeds
  • salt and pepper, pepper
  • 4 chicken breast fillets
  • 2 tbsp flour
  • 4 tbsp oil (sunflower oil)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rinse the chives, pat dry, and cut into fine rolls. Whisk the eggs. Peel, wash, and grate the potatoes, and immediately drizzle with lemon juice. Squeeze the grated potatoes vigorously and mix with the 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 onto the meat. Place the schnitzels in the refrigerator for about 5 minutes. Fry the schnitzels in hot oil for about 12 minutes on each side. Remove and drain on kitchen paper.

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Written by John Myers

Professional Chef with 29 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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