Chicken Schnitzel With Warm Potato Salad Recipes

Steps:

• Potato Salad:.
• Prepare the marinade; in a bowl, combine all the ingredients.
• Whisk until well blended; set aside.
• In a large saucepan, combine the potatoes, garlic, thyme and salt.
• Cover with enough water and bring to a boil.
• Lower to a simmer and cook about 8 minutes, or until just done. (Do not overcook).
• Strain and allow to cool at room temperature.
• Slice into 1/4-inch-thick round slices.
• Add to the reserved marinade for at least 20 minutes before serving.
• Preheat oil to 375 degrees F in a heavy, deep saucepan.
• To prepare schnitzel:
• Season the chicken cutlets with salt and pepper.
• Dredge in flour; dip in egg wash.
• Coat with panko or breadcrumbs.
• Deep fry about 3 minutes, or until golden brown and cooked through. Transfer to paper towels to drain.
• Place one cutlet on each of four dinner plates.
• Garnish with lemon sections.
• In a sauté pan over high heat, warm the marinated potatoes for about 30 seconds.
• Divide onto the four prepared plates.

Steps:

• Put the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until almost tender, about 12 minutes. Add the green beans and continue cooking until the beans and potatoes are tender, about 3 more minutes. Drain and transfer to a large bowl. Gently stir in the roasted red peppers, vinegar, scallions, 2 tablespoons olive oil, and salt and pepper to taste; set aside.
• Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon olive oil, then the chicken and cook until golden brown, 2 to 3 minutes per side. Remove from the heat and drizzle with the lemon juice.
• Add the arugula to the potato salad and toss; top with the goat cheese and serve with the chicken.