Crispy Schnitzel with Potato Salad by feastr

Ingredients

• ¼ Cucumber (~ 3.9 oz)
• ½ Onion, red (~ 1.5 oz)
• 10.6 oz Potatoes (w/o skin)
• 3 twigs of Parsley, fresh or frozen (~ 2 tsp)
• ¼ cup Bread crumbs
• 3 ⁠½ Tbsp Vegetable broth
• 1 tsp Yellow mustard
• 2 ⁠½ tsp Flour, all-purpose
• 7.1 oz Chicken breast cutlets
• 1 Egg (~ 1.9 oz)
• 1 Tbsp Low fat milk
• 2 tsp Canola oil
• 1 tsp Olive oil
• 1 tsp White wine vinegar
• Salt
• Black pepper