Pan-Fried Chicken Cutlets with Warm Potato Salad and Sauerkraut

Name: Pan-Fried Chicken Cutlets with Warm Potato Salad and Sauerkraut
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Polish
Ingredients: 1 pound chicken breast (thinly sliced or pounded into 4 cutlets); 0.5 cup all-purpose flour; 1 egg (beaten); 1 cup panko breadcrumbs; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper; 3 tablespoon vegetable oil (for frying); 1 can diced potatoes (drained and rinsed); 2 tablespoon apple cider vinegar; 1 tablespoon whole grain mustard; 1 tablespoon fresh dill (chopped); 0.5 cup sauerkraut (drained)

Crispy pan-fried chicken cutlets served with a tangy warm potato salad and classic sauerkraut, a quick and hearty Polish-inspired meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 2
Cuisine: Polish
Difficulty: Easy
Cost: $5.97/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
High-Protein

Ingredients

1 pound chicken breast (thinly sliced or pounded into 4 cutlets)
0.5 cup all-purpose flour
1 egg (beaten)
1 cup panko breadcrumbs
0.5 teaspoon kosher salt
0.25 teaspoon black pepper
3 tablespoon vegetable oil (for frying)
1 can diced potatoes (drained and rinsed)
2 tablespoon apple cider vinegar
1 tablespoon whole grain mustard
1 tablespoon fresh dill (chopped)
0.5 cup sauerkraut (drained)

Instructions

Set up a dredging station: Place all-purpose flour in one shallow dish, beaten egg in a second, and panko breadcrumbs in a third. Season the flour and panko with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
Dredge each chicken breast cutlet in the seasoned flour, then dip in beaten egg, and finally coat thoroughly in panko breadcrumbs, pressing to adhere.
Heat vegetable oil in a large skillet over medium-high heat. Fry cutlets for 3-5 minutes per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels.
While chicken fries, make the potato salad: In a separate pan or microwave-safe bowl, heat drained diced potatoes for 2-3 minutes. In a small bowl, whisk together apple cider vinegar, whole grain mustard, remaining 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Pour over warm potatoes and toss to coat. Stir in chopped fresh dill, if using.
Serve the pan-fried chicken cutlets with the warm potato salad and a side of drained sauerkraut.

Notes

Canned potatoes are a great shortcut for this warm potato salad. You can also use pre-cooked refrigerated mashed potatoes for an even quicker side.

Nutrition (per serving)

Calories: 780
Protein: 56.5 g
Carbohydrates: 65.2 g
Fat: 33.7 g
Fiber: 7.3 g
Sodium: 1490 mg
Saturated Fat: 5.9 g
Sugar: 7.1 g
Cholesterol: 182 mg