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Crispy Chicken Schnitzel with Creamy German Potato Salad

August 7, 2025 by Emma Delaney

A classic dish with satisfying textures and bold flavors, Crispy Chicken Schnitzel with Creamy German Potato Salad delivers the perfect balance of crunch and creaminess. Juicy, golden-fried chicken pairs beautifully with a tangy, herbed potato salad, making it an ideal choice for family dinners, special occasions, or comforting weekend meals.

Why You’ll Love This Recipe

This dish is a delicious fusion of textures—crispy schnitzel and creamy potatoes—highlighted by zesty lemon and fresh herbs. The schnitzel is pan-fried to perfection, while the potato salad offers a creamy, slightly tangy contrast that keeps each bite interesting. It’s approachable, satisfying, and packed with comforting Central European flavors that everyone will enjoy.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken Schnitzel:

2 boneless, skinless chicken breasts (halved lengthwise)
Salt and pepper to taste
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (panko or regular)
1/2 tsp paprika
1/2 tsp garlic powder
Vegetable oil for frying
Lemon wedges (for serving)
1 tbsp chopped parsley (for garnish)

For the Creamy Potato Salad:

1.5 lbs baby potatoes (yellow and red), quartered
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
Salt and black pepper to taste

Directions

Boil the quartered potatoes in salted water until fork-tender, about 10–12 minutes. Drain and let cool slightly.
In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, red onion, parsley, salt, and black pepper. Add warm potatoes and toss gently to coat. Set aside.
Place chicken pieces between two sheets of parchment paper and pound to an even thickness.
Season the chicken with salt, pepper, paprika, and garlic powder.
Prepare a dredging station with three bowls: flour, beaten eggs, and breadcrumbs.
Dredge each chicken piece first in flour, then in eggs, and finally in breadcrumbs, pressing to adhere.
Heat oil in a skillet over medium heat. Fry schnitzel for 3–4 minutes per side, or until golden brown and fully cooked.
Transfer to a paper towel-lined plate to drain excess oil.
Serve hot over the creamy potato salad, garnish with chopped parsley, and include lemon wedges for squeezing.

Servings and timing

This recipe serves approximately 4 people.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Make it spicier: Add a pinch of cayenne or chili powder to the breadcrumb mixture.
Use different proteins: Try turkey, pork cutlets, or even tofu for a vegetarian twist.
Lighten the potato salad: Substitute part of the mayo with plain Greek yogurt.
Add crunch: Mix in diced celery or chopped pickles to the potato salad.
Try other herbs: Swap parsley for dill or chives for a fresh variation.

Storage/Reheating

Store leftover schnitzel and potato salad separately in airtight containers in the refrigerator.

Schnitzel: Best consumed within 2 days. Reheat in a skillet or oven at 350°F (175°C) to retain crispness. Avoid microwaving, as it may make the coating soggy.
Potato salad: Keeps well for up to 3 days. Stir well before serving.

Freezing is not recommended for the potato salad, but the schnitzel can be frozen and reheated in the oven after thawing.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs can be used. Make sure to pound them evenly and adjust the cooking time slightly.

What type of breadcrumbs work best?

Panko breadcrumbs provide a crispier texture, while regular breadcrumbs offer a finer, classic coating. Both work well.

Can I bake the schnitzel instead of frying?

Yes, bake in a preheated oven at 425°F (220°C) for 20 minutes, flipping halfway through. Spray with oil for a crisp finish.

Is German potato salad usually creamy?

There are both creamy (mayonnaise-based) and vinegar-based versions. This recipe uses a creamy version for added richness.

How do I prevent the schnitzel from getting soggy?

Drain the schnitzel on a paper towel and serve immediately. Avoid covering it, as steam will soften the crust.

Can I make this recipe gluten-free?

Yes. Use gluten-free flour and breadcrumbs. Ensure all condiments are gluten-free as well.

What’s the best oil for frying schnitzel?

Use a neutral oil with a high smoke point, such as canola, vegetable, or sunflower oil.

Can I prepare the potato salad in advance?

Yes, it tastes even better when made a few hours ahead to allow the flavors to meld.

What other sides pair well with schnitzel?

Steamed vegetables, cucumber salad, or red cabbage slaw are traditional and tasty companions.

Can I make the schnitzel in an air fryer?

Yes, air fry at 400°F (200°C) for 10–12 minutes, flipping halfway through. Spray with oil for better crisping.

Conclusion

Crispy Chicken Schnitzel with Creamy German Potato Salad is a timeless combination of hearty, flavorful, and texturally satisfying elements. From the golden crunch of the schnitzel to the tangy creaminess of the potato salad, every bite delivers comfort and quality. Whether you’re hosting guests or treating yourself, this dish brings traditional flavors to your table with ease and elegance.