Austrian Chicken Schnitzel with Warm Potato Salad

Wash and peel 750g Yukon Gold potatoes, then slice them into rounds approximately 0.5cm thick.

Place the potato slices in a large pot, cover with cold water, add 1 tbsp salt, and bring to a boil over high heat. Cook for 10 to 12 minutes until tender but still holding their shape. Drain well and transfer to a large heatproof bowl.

While the potatoes cook, finely chop 1 small red onion and chop 15g fresh dill. Finely chop 10g fresh flat-leaf parsley and cut 1 lemon into wedges for serving.

In a small saucepan, heat 1 tbsp olive oil over medium heat. Add the chopped red onion and sauté for 3 minutes until softened.

Add 120ml chicken broth, 60ml apple cider vinegar, 1 tsp Dijon mustard, 1 tsp whole grain mustard, 1 tsp granulated sugar, 1/2 tsp salt, and 1/4 tsp black pepper to the saucepan. Bring to a simmer, then pour this warm dressing directly over the warm drained potatoes. Toss gently and let sit for 15 minutes to absorb the liquid.

While the potatoes marinate, place the 3 chicken breasts between two sheets of plastic wrap. Use a meat mallet or the bottom of a heavy skillet to gently pound them to an even thickness of about 0.5cm.

Season both sides of the pounded chicken breasts with 1 tsp salt and 1/2 tsp black pepper.

Set up three shallow bowls for breading. Place 60g all-purpose flour in the first. In the second, whisk 2 large eggs with 1 tbsp water. Place 100g fine dry breadcrumbs in the third.

Dredge each chicken cutlet first in the flour, shaking off any excess. Dip into the egg mixture to coat completely, letting any excess drip off. Finally, lay the chicken in the breadcrumbs, tossing gently to coat completely. Do not press the breadcrumbs into the meat.

Pour 150ml neutral vegetable oil into a large, deep skillet over medium-high heat until it reaches 175°C (or when a pinch of breadcrumbs sizzles immediately).

Fry the breaded chicken cutlets in batches of one or two to avoid crowding. Cook for 2 to 3 minutes per side, gently swirling the pan occasionally so the hot oil washes over the top of the schnitzel, helping the crust puff up. Once deep golden brown and cooked to an internal temperature of 74°C, transfer to a paper-towel-lined plate.

Fold the 15g chopped fresh dill into the warm potato salad.

Serve the hot chicken schnitzels immediately, garnished with chopped fresh flat-leaf parsley and lemon wedges, alongside the warm potato salad.