Chicken Schnitzel with Smashed Purple Potatoes Recipe

Weeknight cooking. Where do I begin? 8 years of marriage, two kids and I still have yet to master it. Women of this time have learnt to create routines to make this game easier- using crockpots, pressure cookers, stockpiling the freezer, meal prep Sundays. I am not one of those women. Granted, I have gotten better at it, but I am far from perfecting it. 

Shnitzel is one of the few things all three of my boys will eat with no complaints. And so it's the obvious choice on a lazy afternoon in June when temperatures are scorching, taking record breaking Spring weather to all new levels. 

The little ones eat their shnitzel as plain as possible, cut into tiny pieces so as to conceal it's true form as much as possible. "Chicken. again?"  For the husband it gets served with a dipping sauce, some salad, mashed potatoes or rice. And tada, just like that, everyone's bellys are full! 

Want to keep it healthy? Some of your options- bake the breaded cutlets instead of frying them, replace the eggs with egg whites only, use whole wheat breadcrumbs in the place of the panko and whole wheat flour instead of white flour. Sweet potatoes can be used instead of those purple ones as well. 

Chicken Schnitzel with Smashed Purple Potatoes  


3 (6 Ounce) Thinned Skinless, Boneless Chicken Breasts
Spice Mix- 1/4 Tsp. Salt and Black Pepper, 1 Tsp. Garlic powder, paprika, chili powder and parsley
1/3 Cup Panko
1/3 Cup all purpose Flour
2 Eggs
1/4 cup Olive oil for frying

10-15  Small Purple Potatoes
Spring Salad Greens Mix from the bag
1/4 Cup Dijon mustard
1 Tablespoon Honey
1 Tablespoon Olive oil
Salt and pepper to taste


1. Create a breading station. In one dish place the eggs and then whisk them together. In the second, combine panko and spices and mix well.  In the third, place the flour.

2. Preheat oven to 350 degrees.

3. Place chicken breasts in a sealable plastic bag and pound to 1/2 inch in thickness with a meat mallet or rolling pin. 

4. Heat oil for frying in a deep saute pan over medium heat. Prepare a paper towel lined plate for the finished cutlets to be layed on once done frying.

5. Working with one piece of chicken breast at a time, dredge the piece in flour, turning to coat both sides completely. Shake off excess flour and then dip the floured piece of chicken breast into the egg mixture. Finally dredge in panko-spice mixture. 

6. Add chicken pieces directly to heated frying pan once breaded, cooking 1-2 pieces at a time at most. Cook for 1 1/2 minutes per side or until browned and crispy on the outside, then remove to prepared lined plate. 

7. Once all pieces are ready, place in oven safe pan and bake on 350 degrees for 10 minutes or until chicken is completely cooked through. 

8. Bake small purple potatoes still in their skins on 350 degrees for about 30-35 minutes or until completely cooked through. Smash them with a fork while still warm. 

9. Plate the dish, first by laying the breaded shnitzel down and slicing length wise. Then spoon out some smashed purple potatoes to one side and add some spring greens to the plate. Sprinkle the potatoes and greens with a bit of olive oil, salt and pepper. 

9. Combine dijon mustard and a little bit of honey and pour down the center of the split shnitzel or serve to the side as a dipping sauce. 

I really hope you will give my Chicken Schnitzel with Smashed Purple Potatoes recipe  a try! Don't forget to leave me a comment below letting me know what it was like if you do! Criticisms and advice are welcome too! And feel free to tag me on Instagram or post your photo on my facebook page as well. 

Thanks so much for stopping in!

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