Baked Chicken Schnitzel (Polish Kotlet)

By baking the traditional Polish chicken schnitzel instead of deep-frying, this recipe delivers a crisp, high-protein meal balanced with fresh dill potatoes and light sour cream slaw.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g chicken breast, pounded thin · 672 kcal in the whole recipe
• 20 g all-purpose flour · 70 kcal in the whole recipe
• 1 egg (50 g) · 72 kcal in the whole recipe
• 1 egg white (33 g) · 17 kcal in the whole recipe
• 40 g breadcrumbs · 156 kcal in the whole recipe
• 10 g olive oil · 88 kcal in the whole recipe
• 300 g raw potatoes, peeled and diced · 231 kcal in the whole recipe
• 8 g butter · 57 kcal in the whole recipe
• 15 g fresh dill, finely chopped · 7 kcal in the whole recipe
• 250 g white cabbage, finely shredded · 62 kcal in the whole recipe
• 50 g carrot, grated · 20 kcal in the whole recipe
• 40 g light sour cream (instead of traditional smetana) · 54 kcal in the whole recipe
• 1 tbsp apple cider vinegar (15 g) · 3 kcal in the whole recipe
• Salt and black pepper to taste

Method

1. Pound chicken breasts thin between plastic wrap and season with salt and pepper. Peel and cube potatoes, then boil in salted water.

   

2. Thinly shred white cabbage and grate the carrot. Toss in a bowl with vinegar, light sour cream (instead of traditional smetana), salt, and pepper for the slaw.

   

3. Dredge chicken cutlets in flour, dip in whisked egg and egg white, then coat in breadcrumbs. Place on a baking sheet lined with parchment paper and drizzle with olive oil.

   

4. Bake in a preheated oven at 200°C (400°F) for about 18-20 minutes until golden and crispy.

   

5. Drain cooked potatoes and toss with butter and chopped fresh dill. Serve hot schnitzel with dill potatoes and cabbage slaw.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.