Crispy Chicken Cutlets on Creamy Potato and Cucumber Salad

To make the potato and cucumber salad, cover 3 large potatoes with water in a saucepan and boil on high for 20 minutes. Then strain and let cool. Peel the cooled potatoes and cut them into thin slices. Peel half a cucumber, cut off the end and cut in half lengthwise. Remove the seeds with a teaspoon and slice or slice the cucumber finely.

For the marinade, mix 3 heaping tablespoons of sour cream, 2 tablespoons of mayonnaise, 1-2 sprigs of finely chopped dill, one peeled and pressed clove of garlic, one tablespoon of table vinegar, one teaspoon of salt and half a teaspoon of pepper in a bowl until smooth.Fold in the cucumber and potato slices and the marinade in a bowl and mix well. Then taste again and season with salt, pepper or table vinegar if necessary.

For the Crispy Chicken Cutlets, cut WECH chicken cutlets in half each, creating 4 even cutlets. Work the cutlets with a meat tenderizer until they are about a half-inch thick, then coat both sides evenly with salt (a total of one and a half tsp for all 4 pieces).

For the breading, whisk 2 eggs with a fork in a shallow bowl or soup plate until yolks and yolks are combined. Prepare 2 more bowls/soup plates and fill one with 50 g flour and the other with a mixture of 50 g coarsely crumbled cornflakes and 30 g breadcrumbs.

Preparation Tip:

Cover the chicken cutlet with plastic wrap when pounding so that the meat does not fray or stick to the pounder. If a meat tenderizer is not available, the meat can also be pounded flat with a small pot or pan.

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