German-Style Chicken Schnitzel with Creamy Potato Salad

Ingredients

• 1.5 lbs chicken breast
• 2 lbs potatoes
• 0.5 cup canola oil
• 0.5 cup mayonnaise
• 2 tbsp rice vinegar
• 1 medium shallot
• 2 tbsp parsley
• 2 large hard cooked eggs
• 0.5 cup rice flour
• 0.25 cup low fat milk
• 1 cup quick cooking oats
• 1.5 tsp salt
• 1 tsp garlic powder
• 4 cups water
• 2 tbsp unsalted butter

Instructions

1. 1Boil diced potatoes in 4 cups of salted water until tender. Drain and cool slightly. In a large bowl, whisk together mayonnaise, rice vinegar, minced shallot, 1/2 tsp salt, and 1/2 tsp garlic powder. Gently fold in cooled potatoes, chopped parsley, and hard cooked eggs.
2. 2Pound chicken breast halves to 1/4-inch thickness. Season both sides with remaining salt and garlic powder. Set up a breading station: one shallow dish with rice flour, one with low fat milk, and one with processed oat crumbs.
3. 3Dredge each chicken cutlet in rice flour, then dip in milk, then coat thoroughly with oat crumbs, pressing firmly.
4. 4Heat Canola Oil and unsalted butter in a large skillet over medium-high heat. Fry chicken cutlets for 3-4 minutes per side, until golden brown and cooked through.
5. 5Serve chicken schnitzel immediately with the prepared potato salad.