Go Back
A crispy chicken schnitzel cutlet on a plate with sweet potato wedges and a herb vinaigrette
Print Recipe
5 / 5 votes

Crispy Chicken Schnitzel with Panko

Although crispy chicken schnitzel is often served with fries, this recipe puts a healthy spin on the German classic and serves it with roasted sweet potato wedges. A zippy, herb-forward vinaigrette balances this sweetness and makes the side just as special as the cutlets. We also enjoy serving this dish with tahini sauce.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Mains
Cuisine: Mediterranean
Servings: 4 servings
Calories: 617

Ingredients

For the vinaigrette

  • 3 tablespoons minced shallot
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons extra-virgin olive oil
  • 1/8 teaspoon table salt

For the chicken and potatoes

  • 1 1/2 pounds sweet potatoes, unpeeled, cut lengthwise into 1 1/2 inch-wide (4-cm) wedges
  • 1 tablespoon plus 1/2 cup extra-virgin olive oil, divided
  • 3/4 teaspoon table salt, divided, plus more, if needed
  • 1/2 cup all-purpose flour
  • 1 large egg
  • 1 1/2 cups panko breadcrumbs
  • 2 to 3 tablespoons za'atar
  • Two (8-ounce) boneless, skinless chicken breasts, trimmed, or substitute 4 (1/4-inch thick) chicken cutlets
  • Freshly ground black pepper
US - Metric

Instructions

Make the vinaigrette

  • In a medium bowl, whisk all the vinaigrette ingredients together.

Make the chicken and potatoes

  • Adjust an oven rack to the middle position and preheat the oven to 450°F (230°C). Line a rimmed baking sheet with aluminum foil.
  • On the prepared baking sheet, toss the potatoes with 1 tablespoon oil and 1/4 teaspoon salt. Arrange potatoes cut side down in an even layer on the baking sheet. Roast until the potato bottoms are well browned, 20 to 25 minutes. Transfer to a serving platter and tent with foil to keep warm.
  • Meanwhile, spread the flour in a shallow dish. Lightly beat the egg in a second shallow dish. Combine the panko and za’atar in a third shallow dish.

    ☞ TESTER TIP: The za’atar tends to settle to the bottom of the panko mixture so be sure to mix it up before dredging each cutlet.

  • Halve the chicken breasts horizontally to form 4 cutlets of even thickness. Place 1 cutlet between 2 sheets of plastic wrap and pound to 1/4‑inch (6-mm) thickness. Repeat with the remaining cutlets.
  • Pat the cutlets dry with paper towels and sprinkle with the remaining 1/2 teaspoon salt. Working with 1 cutlet at a time, dredge in the flour, dip in egg, allowing excess to drip off, then coat with the panko mixture, pressing gently to adhere.
  • Line a second rimmed baking sheet with a double layer of paper towels and set a baking rack inside it. Heat the remaining 1/2 cup oil in a 12‑inch (30-cm) nonstick skillet over medium-high heat until shimmering. Place 2 cutlets in the skillet and cook until deep golden brown, 2 to 3 minutes per side. Transfer the cutlets to the rack on the prepared baking sheet and repeat with the remaining 2 cutlets. Season with salt and pepper to taste.
  • Drizzle the potatoes with the vinaigrette. Serve the chicken cutlets with the potatoes.

Nutrition

Serving: 1portion | Calories: 617kcal | Carbohydrates: 67g | Protein: 34g | Fat: 23g | Saturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 923mg | Fiber: 8g | Sugar: 9g