Chicken Schnitzel with Potato Salad

Golden, crispy Schnitzel paired with a warm, tangy potato salad – authentic flavours and comforting simplicity at its best.

There’s something undeniably comforting about crispy fried chicken. Every culture has its take – Southern fried, Korean, Japanese Katsu, and, of course, Austrian Schnitzel. While air frying is gaining traction, sometimes only the traditional fried version will do.

Why marinate the chicken?

Marinating the chicken breasts in buttermilk – or milk with a splash of lemon juice – makes them incredibly tender. The result? Juicy, melt-in-your-mouth meat that contrasts beautifully with the crunchy breadcrumb crust.

Once marinated, the chicken is breaded the classic way: flour, egg, and breadcrumbs, then fried to golden perfection.

The perfect pairing: Austrian Potato Salad

In Austria, Schnitzel is never served alone. Traditionally, it comes with butter-fried potatoes and parsley, but this warm potato salad is just as beloved – and lighter, too.

If you’re imagining a mayonnaise-laden salad, think again. The Austrian version uses a tangy vinegar-and-oil dressing that’s simple but packed with flavour.

What makes it uniquely Austrian?

It’s all in the dressing.

Dress while warm
This step is key. Mixing the potatoes in the dressing while still warm helps them absorb the flavour fully. Let the salad sit for a few hours to allow the flavours to meld. And always serve it at room temperature – or slightly warm, depending on family tradition. Never cold from the fridge!

Use the right potatoes
Choose waxy varieties like Charlotte or Jersey Royals. These hold their shape, unlike floury potatoes which can fall apart and turn the salad into mush.

Hard-to-find ingredients (and easy substitutes)

Some traditional Austrian ingredients for this salad can be tricky to source if you’re outside the country. But don’t worry, there are great alternatives which I have used in this recipe.

Hesperiden vinegar
A unique Austrian vinegar made from a blend of brandy and white wine vinegar, infused with sun-ripened apples. Its name comes from Greek mythology – the Hesperides were the nymphs who guarded golden apples believed to bring eternal youth.
Substitute: Apple cider vinegar. It’s not identical but gives a similar fruity acidity.

Estragon mustard: A tarragon-flavoured mustard with a sweet, slightly aniseed-like note.
Substitute: Dijon mustard. Again, it’s not the same, but it gets the job done and still delivers a lovely tang.

Why I love this meal

This dish was a cherished staple of our Sunday lunches during my upbringing – deeply nostalgic, comforting, and consistently satisfying. It offers a sense of warmth and familiarity, making it an ideal choice whether you’re preparing a meal for family or entertaining guests.

Watch the video below to see it being made:

Chicken Schnitzel with Potato Salad

Servings

2

servings

Golden, crispy Schnitzel paired with a warm, tangy potato salad – authentic flavours and comforting simplicity at its best.

Ingredients

• For the chicken

• 2 chicken breasts

• 250ml buttermilk OR 250ml milk + 1 tbsp lemon juice

• Flour

• 1 whole egg

• Breadcrumbs

• Lemon wedges

• For the potato salad

• 500g waxy potatoes

• 1 medium white onion

• 100ml beef stock

• 1 tbsp olive oil

• 1 tbsp apple cider vinegar

• Pinch of salt

• 1/2 tsp Dijon mustard

• Small bunch of chives

Directions

• Potato salad
• Boil the potatoes until fully cooked. Cut any large ones in half for even cooking.
• While the potatoes are cooking, combine the hot beef stock, oil, vinegar, mustard and salt in a large bowl. Add the finely chopped onion and mix well.
• Once cooked, slice the potatoes into rounds while still warm. Add them to the marinade and gently mix to coat. Let the potatoes sit until they absorb all the marinade (see notes).
• Garnish with chopped chives and serve at room temperature.
• Chicken Schnitzel
• Flatten each chicken breast to an even thickness. Marinate in buttermilk (or the milk/lemon juice mix) for at least 1 hour – longer if possible.
• Remove chicken from the marinade, shaking off excess. Dredge in the following order:
  Flour (lightly salted)
  Egg
  Breadcrumbs
• Heat oil to 175°C (350°F). Deep-fry each Schnitzel for 6 to 10 minutes (depending on size), or until golden brown and cooked through (see notes).
• Remove and rest briefly on paper towels to drain off access oil. Serve hot with a wedge of lemon.

• The potatoes may take several hours to fully absorb the marinade, depending on the variety used.
  If you’re making the salad ahead of time and it becomes too dry, simply add a bit more warm stock and return it to the fridge to marinate further.
  Be sure to remove the salad from the fridge in time for it to come to room temperature before serving.
• To check the chicken is fully cooked, use a meat thermometer at the thickest part. The internal temperature should be a minimum of 74°C (165°F) to make it safe to eat.