Chicken Schnitzel With Warm Potato Salad
35 mins (prep 15, cooking 20)
20 ingredients
4 servings
Wolfgang Puck says about his weinerschnitzel: "This is a recipe from my childhood, an Austrian classic. It’s one of the most popular dishes at Spago where we serve it with mache, frisée, balsamic vinegar and pumpkinseed oil. But for me, it’s perfect with just a fingerling potato salad." He modified his weinerschnitzel to chicken for the People Magazine article 'Dinner for 4 under $10", which was published February 22, 2010. Cook/prep time does not include rest time for potatoes. This would pair nicely with an Austrian riesling. Taken from People magazine and posted for ZWT.

Categories:  <-60-mins , chicken , weeknight , european , poultry , main-dish , comfort-food , austrian , taste~mood , meat , potato , vegetable , time-to-make ,
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Serving Size (390.4 g)
Servings 4
Amount per Serving
Calories 745.21 Calories from Fat 185.04
% Daily Value *
Total Fat 20.56g 126.53%
Saturated Fat 3.39g 67.89%
Trans Fat 0.05g %
Cholesterol 0.0mg 0.0%
Sodium 4617.97mg 769.66%
Total Carbohydrate 118.73g 158.3%
Dietary Fiber 7.33 g 117.33%
Sugars 21.0 g %
Protein 18.67g 149.36%
Vitamin A 4.25IU% Vitamin C 23.04mg%
Calcium 485.03mg% Iron 7.37mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh ground black pepper, finely chopped fresh thyme, fresh parsley, chicken cutlets, salt and pepper, lemon wedge, minced parsley


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