Name: Dodie's Granny's Schnitzel
Total time: 45 min
Yield: 4
Cuisine: Austrian
Ingredients: 1kg Potatoes; 4 Tbsp Yogurt; 4 Tbsp Mayonnaise; 1 Cucumber; Handful Of Dill; Handful Of Coriander; Handful Of Parsley; 1 Red Onion; Handful Of Cornichons; 4 Chicken Breasts; 150g Flour; 3 Eggs; 250g Breadcrumbs; Vegetable Oil; Lemon; Sea Salt; Black Pepper

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Dodie took this recipe straight from her Granny's playbook. It's a classic for good reason. Crispy juicy chicken and warm potato salad with lemon and dill. yum.

Dodie's Granny's Schnitzel

Add the potatoes to a large saucepan and cover with cold water. Season generously with salt and place over a medium heat. Bring to a simmer and cook until just tender, this should take around 12-14 mins. Drain the potatoes and allow to steam dry.

In a bowl, combine the yoghurt, mayo with lemon zest and a squeeze of juice. Roughly chop the cucumber, dill, coriander and parsley and finely chop the red onion and cornichons. Chuck the lot into the bowl with the potatoes and fold into a gorgeous potato salad. Set aside.

Butterfly the chicken breasts and bash out between two pieces of parchment paper until very thin. Pass through the seasoned flour, eggs and breadcrumbs to coat the chicken.

Set a large frying pan over a medium heat and cover the base with a thin layer of veg oil. Cook the chicken until golden brown and crisp, flipping once. Season with salt straight after the chicken leaves the pan.

Divide the schnitzels between warm plates and serve with a generous side of potato salad and a fresh lemon wedge. 

This is the first schnitzel recipe I've ever tried and it's so delicious and way better than any store bought I've tried. Make it at least twice a month!

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Austrian

Dodie's
Granny's
Schnitzel

Dodies Grannys Schnitzel

Add the potatoes to a large saucepan and cover with cold water. Season generously with salt and place over a medium heat. Bring to a simmer and cook until just tender, this should take around 12-14 mins. Drain the potatoes and allow to steam dry.

In a bowl, combine the yoghurt, mayo with lemon zest and a squeeze of juice. Roughly chop the cucumber, dill, coriander and parsley and finely chop the red onion and cornichons. Chuck the lot into the bowl with the potatoes and fold into a gorgeous potato salad. Set aside.

Butterfly the chicken breasts and bash out between two pieces of parchment paper until very thin. Pass through the seasoned flour, eggs and breadcrumbs to coat the chicken.

Set a large frying pan over a medium heat and cover the base with a thin layer of veg oil. Cook the chicken until golden brown and crisp, flipping once. Season with salt straight after the chicken leaves the pan.

Divide the schnitzels between warm plates and serve with a generous side of potato salad and a fresh lemon wedge.

New Potato

Potato

Gram

Yoghurt

Tablespoon

Mayonnaise

Cucumber

Dill

Coriander

Parsley

Red Onion

Onion

Cornichon

Chicken Breast

Chicken

Flour 

Breadcrumb

Vegetable Oil

Lemon

Salt

Black Pepper

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