Chicken Schnitzel With Warm Potato Salad - cooking recipe

Ingredients

Potato Marinade
1 cup white wine vinegar
1/4 cup peanut oil
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
3 tablespoons sugar
1 small yellow onion (chopped in 1/4 inch dice)
1 tablespoon finely chopped fresh thyme leave
Fingerling Potatoes
1 lb fingerling potato, washed
3 garlic cloves
3 sprigs fresh parsley
2 tablespoons kosher salt
Chicken schnitzel
4 (6 ounce) chicken cutlets
salt and pepper
flour, for dusting
2 eggs (plus 2 tablespoons water, beaten, for egg wash)
3 cups panko breadcrumbs, processed into fine crumbs (or fresh dried white breadcrumbs)
peanut oil (for frying)
Garnish
lemon wedge
fresh minced parsley

Preparation

Potato Salad:
Prepare the marinade; in a bowl, combine all the ingredients.
Whisk until well blended; set aside.
In a large saucepan, combine the potatoes, garlic, thyme and salt.
Cover with enough water and bring to a boil.
Lower to a simmer and cook about 8 minutes, or until just done. (Do not overcook).
Strain and allow to cool at room temperature.
Slice into 1/4-inch-thick round slices.
Add to the reserved marinade for at least 20 minutes before serving.
Preheat oil to 375 degrees F in a heavy, deep saucepan.
To prepare schnitzel:
Season the chicken cutlets with salt and pepper.
Dredge in flour; dip in egg wash.
Coat with panko or breadcrumbs.
Deep fry about 3 minutes, or until golden brown and cooked through. Transfer to paper towels to drain.
Place one cutlet on each of four dinner plates.
Garnish with lemon sections.
In a saute pan over high heat, warm the marinated potatoes for about 30 seconds.
Divide onto the four prepared plates.