Crispy Chicken Schnitzel with Bratwurst and Pretzel Bites

Bring the flavors of a German beer hall to your home with this hearty and satisfying feast. Crispy, lemony chicken schnitzel pairs perfectly with roasted bratwurst, golden fingerling potatoes and soft pretzel bites. A tangy cucumber-shallot salad adds freshness, while curry mayo-ketchup and honey Dijon dressing offer delicious dipping options.

This meal is perfect for sharing family-style, with each component complementing the next. The schnitzel is pounded thin, coated in panko and pan-fried until golden and crunchy. The bratwurst roasts alongside the potatoes, becoming juicy and flavorful. Serve everything together for a crowd-pleasing dinner that’s sure to impress.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

9 ounce Bratwurst SausageView ingredient guideLike ingredientDislike ingredient

0.5 unit LemonView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit Pretzel BitesView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 unit KetchupView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

0.5 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Adjust rack to top position (top and middle for 4 servings). Wash and dry produce. Halve fingerling potatoes lengthwise. On one side of a baking sheet, toss potatoes with a drizzle of oil, salt and pepper. Roast on top rack for 10 minutes.
2. Meanwhile, trim and thinly slice cucumber. Halve, peel and thinly slice half the shallot (all for 4 servings). Finely chop dill. Zest and quarter lemon. In a medium bowl, whisk together vinegar, 2 tablespoons olive oil, 1 tablespoon sugar, ½ teaspoon salt and pepper. Add cucumber, shallot and dill; stir to combine. Refrigerate until serving.
3. After 10 minutes, remove baking sheet from oven. Add bratwurst to the opposite side of the sheet (for 4 servings, leave potatoes roasting and place bratwurst on a second baking sheet). Return to oven and continue baking until potatoes are browned and tender and sausages are cooked through, 10-15 minutes more.
4. In a shallow dish, combine panko, half the lemon zest, ½ teaspoon salt and pepper. Pat chicken cutlets dry; place between two sheets of plastic wrap. Pound to ⅓-inch thickness. Season with salt and pepper. In a small bowl, melt butter (1 tablespoon for 2 servings, 2 for 4) in microwave. Stir in sour cream. Brush chicken all over with sour cream mixture, then press into panko mixture to coat both sides.
5. Heat a ⅓-inch layer of oil in a large heavy-bottomed pan over medium-high heat. When oil is shimmering, add chicken and cook until golden brown and cooked through, 4-6 minutes per side. Transfer to a paper-towel-lined plate.
6. Once potatoes and sausage are done, transfer potatoes to a platter and sausage to a cutting board. Wash and dry baking sheet. Line with foil and lightly oil. Arrange pretzel bites on sheet, lightly sprinkle with water and sprinkle with salt. Bake on top rack until warmed, 4-5 minutes.
7. In a small bowl, combine ketchup, mayonnaise and curry powder to taste. Slice each sausage into four pieces. Arrange sausage, potatoes, chicken and pretzel bites on a platter. Serve family-style with cucumber salad, curry mayo-ketchup, honey Dijon dressing and lemon wedges.

Recipe Tips

FAQ

Can I use regular breadcrumbs instead of panko?

Yes, but panko gives a lighter, crispier coating. If using regular breadcrumbs, the crust will be denser.

Can I substitute the bratwurst with another sausage?

Absolutely. Any smoked or fresh sausage like kielbasa or Italian sausage would work well.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and potatoes in the oven to maintain crispiness.