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Paprika Chicken Schnitzel with Cucumber Dill Potato Salad
Crisp paprika chicken schnitzels with warm baby potatoes, cucumber, dill, lemon, and a light yoghurt dressing.
40 min650 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
650 kcalEstimated 3 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 650 kcal |
| Protein | 44g |
| Carbohydrate | 73.1g |
| of which sugars | 13.2g |
| Fat | 23.1g |
| of which saturates | 6.5g |
| Fibre | 10g |
| Salt | 1g |
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Prepare the salad
Halve any large baby potatoes, thinly slice the cucumber, chop the dill, then zest and juice the lemon. Put each chicken loin steak between two sheets of baking paper and flatten to about 1cm thick with a rolling pin.
Timer: 7 min