Chicken schnitzel with same pan potatoes

Chicken schnitzel with same-pan potatoes

Busy chefs Sarit Packer and Itamar Srulovich of Honey & Co share a favourite go-to recipe that will fit right in with your plans. We were both born in Israel and we consider this our national dish. Using the same frying pan to make potatoes just makes sense, waste not want not, plus a delicious result - bonus.

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  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

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  • 350g baby new potatoes, cut into 2cm slices
  • 1 pack 2 British chicken breast fillets
  • 3 tbsp plain flour
  • 1 Waitrose British Blacktail medium Egg
  • ¼ tsp paprika
  • 1 tsp Dijon mustard
  • 50g or 8 tbsp Cooks’ Ingredients Panko Breadcrumbs
  • 300ml vegetable oil, for frying
  • 1 large or 2 medium onions, thickly sliced
  • Gherkins, sliced, to serve (optional)


  1. Cook the potatoes in a pan of salted water for 10 minutes, then drain and set aside. Meanwhile, butterfly the chicken breasts to thin them out (see tip if you’re not sure how to do this). Season well on both sides, then dust with the flour.

  2. Whisk the egg in a shallow, wide bowl with a little paprika, the mustard and a pinch of salt. Scatter the breadcrumbs over another plate. Dip the chicken in the egg, then into the crumbs to coat all over. Set aside.

  3. Heat 1cm depth oil in a large frying pan over a medium heat. Once hot, place the breaded chicken flat in the pan. Fry for 3-4 minutes on each side until golden all over (don’t increase the heat to full or the crumb will colour before the chicken is cooked). The chicken should be cooked through with no pink meat and juices that run clear.

  4. Remove the schnitzel to a plate lined with kitchen paper. Remove ½ the oil and add the drained potatoes to the frying pan. Scatter the onion slices over, with any leftover flour and breadcrumbs. Toss to coat in the oil and fry for about 8 minutes, tossing occasionally so the potatoes and onions colour all over. Serve with the schnitzel and some pickled gherkins, if liked, or your favourite condiments.

Cook’s tip

Butterflying chicken is easy using a sharp knife. Lay the breast on a chopping board and slit it horizontally, almost all the way through. Open out to make a large flatter piece, then press down a little to flatten with the side of a knife, or use a meat tenderiser. 


Typical values per serving when made using specific products in recipe


3,414kJ/ 814kcals



Saturated Fat












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