Chicken Schnitzel with Cucumber Salad
By chef Leonhard Wenzel
Crispy chicken schnitzel served with a refreshing cucumber salad. A lighter lunch classic.
- 18 min
- total
- Medium
- level
10 min prep · 8 min cook
What you will need
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Boneless Chicken Thighs 1 pcs -
Cucumber 0.5 pcs -
Bread Roll 1 pcs -
Eggs 0.5 pcs
-
Plain Flour 20 g -
Greek Yogurt 1 tbsp -
Lemon 0.25 pcs
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will start cooking with them in a moment 🍗✨
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Grate the cucumber. Peel the cucumber and grate it finely.
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Mix the cucumber salad. Mix the cucumber with yogurt and lemon juice.
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Prepare the breadcrumbs. Blend the roll into fine breadcrumbs.
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Season the chicken. Season the chicken thigh cutlet with salt and pepper.
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Coat the chicken. Coat the chicken in flour, then in egg, and finally in the roll breadcrumbs.
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Fry. Fry the chicken in hot vegetable oil over medium heat until golden brown, about 3-4 minutes on each side.
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Serve. Serve with the cucumber salad 🍽️✨
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