Crispy Chicken Schnitzel + Potato Salad
A high-protein taste of Germany
How many calories do you think this plate has?
Well, if you somehow magically guessed this plate has 53g of protein and only has 534 calories, I need to borrow your eyes.
Of course, if you’ve ever had German food, you would probably never guess a similar-looking plate at a restaurant is less than 600 calories.
Mainly because a typical Schnitzel is beautifully fried in a pool of oil and the potato salad is tossed with chunks of thick bacon.
It’s a hearty meal that will make you happy to be alive with every bite, even if it’s not for much longer.
That’s a price I’m willing to pay on vacation, but not on a diet.
On a diet, the chicken schnitzel with potato salad you saw above still makes your tastebuds happy without making your arteries sad.
We’ll be making some golden crispy chicken in the air fryer or oven and making a potato salad that’s covered in a creamy dressing with chunks of smoky turkey bacon.
It’s just like enjoying a big plate of food at a Brauhaus but for 40-50% fewer calories.
All that’s missing is a little apple strudel. (Which might be coming soon 👀)
So, if you’ve been missing having some German food or you just want a meal prep that tastes better than the calories it has, this is the recipe for you!
Let’s get cooking!
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Recipe Notes:
Use a meat thermometer to make sure you don’t overcook these thin cutlets, especially if you plan to reheat them for meal prep. They should be around 165°F.
If you’ve never butterflied chicken before, watch this quick video.
Make the potato salad ahead of time if you only have 30 minutes one day and then make the schnitzel another day. The potato salad sits well in the fridge.
Make extra potato salad dressing if you like sauce on your schnitzel too or just use potato salad dressing as the sauce for the schnitzel too!
Press the bread crumbs into the chicken when breading so you can make sure the filets are coated very well.
Crispy Chicken Schnitzel + Potato Salad
53G Protein Per Plate | 534 Calories | 60 Minutes | 6 Servings
Ingredient List
Chicken Schnitzel
6 boneless skinless chicken breasts (About 3 lbs)
3/4 cup flour
3 cups panko breadcrumbs
3 eggs, beaten
Salt & pepper
Avocado oil spray
Lemon (to serve)
Potato Salad
3 lbs baby potatoes, quartered
8 slices turkey bacon
1/2 cup Greek yogurt
2 tbsp mayo
2 tbsp dijon mustard
2 tbsp capers
2 tbsp dried dill or parsley
4 green onions, chopped
Cooking Instructions
Cook your turkey bacon according to package directions in the oven, air fryer, or microwave.
Put the quartered potatoes in a large pot and cover with salted water. Bring up to a boil, reduce the heat to a light boil, and cook the potatoes for about 10-12 minutes. Drain the potatoes.
In a large bowl mix the Greek yogurt, mayo, mustard, capers, herbs, and green onions. Add the potatoes and bacon and toss them in the dressing. Set aside.
Preheat the air fryer to 400°F or oven to 425°F. Butterfly the chicken breasts by cutting them horizontally through the middle. Cover with plastic wrap and pound with a mallet or pot until they’re 1/4 inch thick. Season each side generously with salt & pepper.
Create a breading station by placing the flour, egg, and breadcrumbs in separate bowls next to each other.
Dip the chicken in each bowl. The flour first, then the breadcrumbs last. Shake off any excess breadcrumbs.
Spray the cutlets with oil and add to the air fryer to cook for 2-3 mins per side or the oven to cook for 5-7 minutes per side.
Plate 1 schnitzel with 4-5 tbsp of the potato salad. Top the schnitzel with a lemon slice then dig in!
Thanks for stopping by! Have a great week of healthy living. Until next time!
Eat Well,
Marcus Matkins