Baked Chicken Schnitzel with Russet Potato Fries and Kale Tahini Yogurt Caesar Salad

Ingredients

Homemade Russet Potato Fries

• 4 medium russet potatoes
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Baked Chicken Schnitzel

• 4 boneless skinless chicken breasts
• 1 cup all-purpose flour
• 2 eggs
• 1 tbsp water
• 1.5 cups corn flakes
• 1/2 cup parmesan cheese, grated
• 1 tsp garlic powder
• to taste salt and black pepper
• as needed cooking spray

Tahini Yogurt Caesar Dressing

• 1/4 cup tahini
• 1/2 cup plain greek yogurt
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1 tsp dijon mustard
• 2 tsp worcestershire sauce
• 1/4 cup parmesan cheese, grated
• to taste salt and black pepper
• 2-4 tbsp water

Kale Salad

• 1 bunch kale
• 1 tbsp olive oil
• pinch salt

Instructions

1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
2. Prepare the potato fries: Wash and dry 4 medium russet potatoes. Cut into 1/4-inch thick fries. Toss with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika in a large bowl. Spread in a single layer on one baking sheet. Bake for 25-30 minutes, flipping halfway, until golden and crispy.
3. Prepare the chicken schnitzel: Pound 4 boneless, skinless chicken breasts to 1/4-inch thickness between plastic wrap. Season with salt and pepper. Set up three shallow bowls: one with 1 cup flour, one with 2 beaten eggs mixed with 1 tablespoon water, and one with 1.5 cups panko breadcrumbs mixed with 1/2 cup grated Parmesan and 1 teaspoon garlic powder. Dredge each chicken breast in flour, then egg, then breadcrumbs, pressing to adhere. Place on the second baking sheet. Spray lightly with cooking spray. Bake for 20-25 minutes, flipping halfway, until golden and internal temperature reaches 165°F.
4. While proteins bake, make the tahini yogurt Caesar dressing: In a blender or food processor, combine 1/4 cup tahini, 1/2 cup plain Greek yogurt, 2 tablespoons lemon juice, 1 minced garlic clove, 1 teaspoon Dijon mustard, 2 teaspoons Worcestershire sauce (or vegan alternative), 1/4 cup grated Parmesan, salt, and pepper to taste. Blend until smooth, adding 2-4 tablespoons water to reach desired consistency.
5. Prepare the kale salad: Wash and dry 1 bunch kale, remove stems, and tear into bite-sized pieces. Massage with 1 tablespoon olive oil and a pinch of salt for 2-3 minutes until softened. Toss with 1/2 cup of the prepared dressing.
6. Serve the baked chicken schnitzel with the potato fries and a side of dressed kale salad, drizzling extra dressing over the chicken if desired.

Notes

For a dairy-free version, substitute nutritional yeast for Parmesan and use a plant-based yogurt. Massage the kale well to reduce bitterness. Leftover dressing can be stored in the fridge for up to 5 days.