Fried Chicken Schnitzel with Potato Salad

Classic triple-wrapped chicken slices fried nicely until golden brown, served with potato salad.

Ingredients:

Rule for 4 servings: 500-600 g of chicken (boneless legs or breast fillets) 130 g frying fat 100 g breadcrumbs 50 g smooth flour 2 pcs oats milk or water salt For potato salad: 1 kg of potatoes 1 jar of Kunovjanka pickled Vegetable Recipes 1 smaller jar of pickled baby carrots with peas 1 piece of larger onions 2 tbsp oil water to boil potatoes (sugar) pepper

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salt

Procedure:

1. Slice the meat, season with salt
2. Coat the prepared fillets in sifted flour, eggs salted with a pinch of salt and beaten with milk, and finally in breadcrumbs
3. Fry the chicken fillets in hot fat, on both sides, until golden brown.

Potato salad preparation:
1. Boil the potatoes in the skin the day before, peel the skin the next day, cut the potatoes into smaller cubes
2. Add finely chopped onion, preserved Vegetable Recipes and part of the brine to the potatoes (chop the larger pieces)
3.

Recommendation:

If the salad is too sour, you can season it with sugar. Of course, you can also make another version of potato salad to go with the cutlets.