Chicken Schnitzel with Creamy Mashed Potatoes and Applesauce

Crispy pan-fried chicken cutlets, coated in a refined breading, served alongside velvety smooth mashed potatoes and a mild, ready-to-serve applesauce for a quick, comforting German meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: German
• Difficulty: Easy
• Cost: $3.15/serving

Dietary

• Nut-Free
• Low-Residue
• High-Protein

Tags

• sauté
• quick
• classic
• comfort food

Ingredients

• 2 pound chicken breast (boneless, skinless, halved horizontally and pounded to 1/4-inch thickness)
• 0.5 cup all-purpose flour
• 1 egg (large)
• 2 tablespoon water
• 1 cup plain breadcrumbs (refined white breadcrumbs)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cup Russet potato (peeled, diced into 1-inch cubes)
• 0.5 cup milk
• 4 tablespoon unsalted butter
• 4 tablespoon vegetable oil
• 1 cup applesauce (smooth)
• 2 tablespoon lemon juice (fresh)

Instructions

1. Place diced Russet potatoes in a medium saucepan and cover with cold water by 1 inch. Add 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer until very tender, about 10-12 minutes. Begin heating vegetable oil in a large skillet over medium-high heat during the last 5 minutes of potato cooking.
2. While potatoes cook, set up a dredging station: Place all-purpose flour in one shallow dish. In a second shallow dish, whisk together egg, water, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. In a third shallow dish, place plain breadcrumbs.
3. Season chicken breast cutlets with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dredge each cutlet in flour, shaking off excess, then dip into egg mixture, allowing excess to drip off, and finally coat thoroughly in breadcrumbs, pressing gently to adhere.
4. Once vegetable oil is shimmering (around 350°F), carefully place 2 chicken cutlets into the hot skillet. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove to a plate lined with paper towels to drain. Repeat with remaining chicken cutlets, adding more oil if needed.
5. Drain cooked Russet potatoes and return to the saucepan. Add milk and unsalted butter. Mash until smooth and creamy. Season with additional salt and pepper to taste, if desired.
6. Serve chicken schnitzel immediately with mashed potatoes and smooth applesauce. Drizzle schnitzel with fresh lemon juice before serving.

Notes

Ensure chicken is pounded very thin for quick and even cooking. Do not overcrowd the skillet when frying the schnitzel to ensure a crispy crust. If needed, mash potatoes can be kept warm by covering the saucepan.

Nutrition (per serving)

• Calories: 610
• Protein: 52.8 g
• Carbohydrates: 54.1 g
• Fat: 19.3 g
• Fiber: 2.2 g
• Sodium: 800 mg
• Saturated Fat: 8.7 g
• Sugar: 12.1 g
• Cholesterol: 178 mg