Creamy Kuřecí Řízek (Chicken Schnitzel) with Garlic Potato Pancakes and Cucumber Salad

Creamy Kuřecí Řízek (Chicken Schnitzel) with Garlic Potato Pancakes and Cucumber Salad

Crispy pan-fried chicken schnitzel, golden garlic-infused potato pancakes (Bramboráky), and a refreshing tangy cucumber salad create a delightful and textural Czech meal.

Dietary

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Ingredients

Instructions

  1. For the Bramborák (Potato Pancakes): Place the 3 pounds coarsely grated russet potatoes in a clean kitchen towel and squeeze out as much liquid as possible. Transfer to a large bowl. Add 1 medium finely grated yellow onion, 6 cloves minced garlic, 1/2 cup all-purpose flour, 2 large eggs, 2 teaspoons dried marjoram, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Mix well until everything is combined.
  2. Heat about 1/2 inch of vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once hot (a tiny drop of mixture should sizzle immediately), spoon about 1/4 to 1/2 cup of potato mixture per pancake into the skillet, flattening gently with the back of a spoon to create thin, round pancakes. Do not overcrowd the skillet.
  3. Fry the potato pancakes for 4-6 minutes per side, or until deeply golden brown and crispy. Remove to a wire rack lined with paper towels to drain. Keep warm in a low oven (200 degrees F) while you cook the remaining pancakes. Add more vegetable oil as needed.
  4. For the Kuřecí Řízek (Chicken Schnitzel): Set up a breading station with three shallow dishes: one with 1 cup all-purpose flour seasoned with salt and pepper, one with 3 large beaten eggs seasoned with salt and pepper, and one with 2 cups plain breadcrumbs.
  5. Season both sides of the pounded chicken breasts with salt and black pepper. Dredge each piece of chicken first in the seasoned all-purpose flour, shaking off excess. Then dip in the beaten egg, ensuring full coverage. Finally, coat generously with plain breadcrumbs, pressing gently to adhere.
  6. Heat 1/2 inch of vegetable oil in a separate large skillet over medium-high heat until shimmering. Carefully place the breaded chicken breasts into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown, crispy, and cooked through (internal temperature 165 degrees Fahrenheit).
  7. Remove the cooked chicken schnitzels to a wire rack lined with paper towels to drain excess oil. Keep warm with the potato pancakes in the oven while you cook the remaining chicken.
  8. For the Okurkový Salát (Cucumber Salad): In a large bowl, whisk together 1/4 cup white vinegar, 2 tablespoons sugar, 1/2 cup cold water, 1 teaspoon salt, and 1/2 teaspoon black pepper until the sugar and salt dissolve.
  9. Add the 4 thinly sliced English cucumbers, 1 small very thinly sliced red onion, and 1/4 cup chopped fresh dill to the dressing. Toss gently to combine. Taste and adjust seasonings if necessary. Refrigerate for at least 15-20 minutes before serving to allow flavors to meld.
  10. Serve the crispy Kuřecí Řízek alongside the warm Bramborák and the chilled Okurkový Salát. Offer sour cream for serving with the potato pancakes if desired.

Notes

To ensure crispy potato pancakes, squeeze out as much moisture as possible from the grated potatoes. Fry the schnitzel in batches to maintain oil temperature and prevent overcrowding, which can lead to soggy breading.

Nutrition (per serving)