Schnitzel Meal Recipe

Prepare chicken

Trim any fat from the chicken breasts. Place each breast between two sheets of plastic wrap or in a large zip-top bag and pound with a meat mallet or rolling pin to an even thickness of about 1/4 inch (6 mm).

Season and set up breading station

In a shallow bowl combine flour with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder. In a second bowl whisk together eggs and milk. In third shallow bowl combine breadcrumbs with remaining 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/2 tsp garlic powder.

Bread the chicken

Working one piece at a time, dredge a chicken breast in the seasoned flour, shaking off excess, dip into the egg mixture, then press firmly into the breadcrumbs to coat evenly. Place on a wire rack and let rest 10 minutes to help the coating adhere. Repeat with remaining pieces.

Fry until golden

Pour vegetable oil into a large skillet to a depth of about 1/8–1/4 inch (enough to shallow fry). Heat over medium-high until oil registers 350°F (175°C) or a breadcrumb sizzles immediately. Add 2 schnitzels at a time (do not overcrowd). Fry 2–3 minutes per side until deep golden brown and cooked through (internal temperature 165°F / 74°C). Add butter to the pan during the last 30 seconds for flavor if using and spoon melted butter/oil over cutlets. Transfer to a paper towel-lined tray or wire rack; keep warm in a low oven (200°F / 95°C) while you finish the rest.

Finish

Season schnitzels lightly with a pinch of salt as they come out. Serve immediately with lemon wedges for squeezing over the schnitzel.

Preheat oven to 425°F (220°C). Toss halved/quartered potatoes with olive oil, chopped rosemary, minced garlic, 1 tbsp salt, and 1 tsp black pepper in a large bowl until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment paper, cut-side down where possible.

Roast for 30–40 minutes, stirring or shaking the pan halfway through, until potatoes are golden and crisp on the edges and tender when pierced with a fork. If using very small potatoes, check at 25 minutes. Remove from oven and keep warm until serving.

Preheat oven to 375°F (190°C) (you can time to overlap with potatoes if oven space allows; potatoes require higher heat so bake rice slightly before or after if needed). Rinse rice under cold water until water runs clear to remove surface starch; drain well.

In an ovenproof baking dish (about 9x13 or similar) combine rinsed rice, chicken stock, butter, and 1/2 tsp salt. Stir once, cover tightly with foil, and bake in preheated oven for 25–30 minutes or until liquid is absorbed and rice is tender.

Remove foil, fluff rice with a fork, taste and adjust seasoning. Keep covered and warm until serving.

In a large bowl combine tomato wedges, cucumber slices, sliced red onion, and Kalamata olives. Sprinkle crumbled feta over the salad.

In a small bowl whisk together extra-virgin olive oil, red wine vinegar, dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Pour dressing over salad and toss gently to combine just before serving so the vegetables remain crisp.