Ingredients

• 1 cup white wine vinegar
• 1/4 cup peanut oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 3 tablespoons sugar
• 1 small yellow onion (chopped in 1/4 inch dice)
• 1 tablespoon finely chopped fresh thyme leave
• 1 lb fingerling potato, washed
• 3 garlic cloves
• 3 sprigs fresh parsley
• 2 tablespoons kosher salt
• 4 (6 ounce) chicken cutlets
• salt and pepper
• flour, for dusting
• 2 eggs (plus 2 tablespoons water, beaten, for egg wash)
• 3 cups panko breadcrumbs, processed into fine crumbs (or fresh dried white breadcrumbs)
• peanut oil (for frying)
• lemon wedge
• fresh minced parsley

Instructions

1. Potato Salad:.

2. Prepare the marinade; in a bowl, combine all the ingredients.

3. Whisk until well blended; set aside.

4. In a large saucepan, combine the potatoes, garlic, thyme and salt.

5. Cover with enough water and bring to a boil.

6. Lower to a simmer and cook about 8 minutes, or until just done. (Do not overcook).

7. Strain and allow to cool at room temperature.

8. Slice into 1/4-inch-thick round slices.

9. Add to the reserved marinade for at least 20 minutes before serving.

10. Preheat oil to 375 degrees F in a heavy, deep saucepan.

11. To prepare schnitzel:

12. Season the chicken cutlets with salt and pepper.

13. Dredge in flour; dip in egg wash.

14. Coat with panko or breadcrumbs.

15. Deep fry about 3 minutes, or until golden brown and cooked through. Transfer to paper towels to drain.

16. Place one cutlet on each of four dinner plates.

17. Garnish with lemon sections.

18. In a sauté pan over high heat, warm the marinated potatoes for about 30 seconds.

19. Divide onto the four prepared plates.