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Mediterranean Diet Recipes

Chicken Schnitzel With Shirazi Herb Salad

Indulge in this flavorful and satisfying meal featuring juicy chicken schnitzel, crispy olive oil pan-fried potatoes, and the refreshing Persian Shirazi salad. The combination of hot, golden-brown schnitzel and cool, tangy Shirazi salad creates the perfect balance of flavors and textures. Whether you use tenderloins or thin-cut chicken breasts, the result will be tender, perfectly seasoned, and irresistibly delicious. The crispy Russet potatoes are pan-fried to golden perfection, while the Shirazi salad—with its mix of tomatoes, cucumber, and fresh herbs—brings a burst of brightness and freshness to the plate. Smother everything with tangy Shirazi dressing, and you’ve got a meal that’s both hearty and rejuvenating. Perfect for a nourishing dinner that’s packed with flavor!

Serves 4-6

  • 2 cups cucumber, diced (cold)
  • 2 cups tomatoes, diced (cold)
  • 1/4 cup red onion, finely chopped (hot)
  • 1/4 cup fresh parsley, chopped (hot)
  • 1 tsp dried mint (hot)
  • 3 tbsp lemon juice, fresh (cold)
  • 1 tbsp olive oil (hot)
  • 1 tsp kosher salt (hot)
  • 1/2 tsp black pepper (hot)
  1. Dice the cucumbers and tomatoes, and finely dice the red onion into a medium bowl.
  2. Add chopped fresh parsley, and dried mint to the salad.
  3. Add fresh lemon juice, salt and pepper and mix to combine.
  4. Next, drizzle the olive oil over the salad and give it a final toss.
  5. Taste again for salt and pepper.
  6. Serve immediately

Chicken Schnitzel

  • 2 lbs., chicken tenderloins, cleaned
  • 1 tbsp, kosher salt
  • 1 tsp, fresh black pepper
  • 2 tbsp, garlic powder
  • 2 eggs, beaten
  • ½ lemon, juiced
  • 1 cup, whole grain breadcrumbs
  • 2 tbsp, extra virgin olive oil

Crispy Russet Potatoes

  • 2 large russet potatoes, thinly cut/sliced
  • ½ cup, extra virgin olive oil
  • 1 tsp, kosher salt

Shirazi Salad with fresh herbs

  • 2 tomatoes, diced small
  • 1 large Japanese cucumber, diced small
  • ½ red onion, diced small
  • 1 bunch, parsley
  • ½ bunch, cilantro
  • 2 lemons, juiced
  • 1 tsp, extra virgin olive oil
  • 1 tbsp, kosher salt
  • ¾ tbsp, cracked black pepper
  1. Clean and rinse chicken tenderloins and dry with a paper towel.
  2. Prepare breadcrumb mixture by seasoning with garlic powder, salt, and pepper.
  3. Prepare egg wash by combining eggs with salt, pepper, and lemon juice.
  4. Season chicken tenderloins with salt, pepper, and garlic powder, then begin breading by dipping in egg wash until coated, then into the breadcrumbs until coated on both sides. Place in fridge to firm up until you’re ready to pan fry.
  5. Begin peeling potatoes and then slicing them into desired thin strips/sticks/half-moons, then place them in cold water until you’re ready to fry.
  6. Preheat large pan to medium high heat. Add olive oil and begin to pan fry the chicken tenderloins until gold brown and well done on each side (about 12-15 minutes). Place on a plate with some paper towel to drain excess olive oil. Sprinkle with a dash of salt while it’s hot.
  7. Preheat large pan to medium high heat. Add olive oil and begin to pan fry potatoes that have been drained and dried with paper towel. Cook until golden brown, then remove and place on a plate with paper towel and season with a sprinkle of salt while hot.
  8. Prepare Shirazi salad by combining the tomatoes, cucumbers, onions, and fresh herbs with the salt, pepper, and lemon first, giving that a good mix. Then, add a splash of olive oil at the end to bring the dressing together, without overpowering the lemon and salt. Prepare the salad right before you’re ready to serve so it’s fresh and not watered down.
  9. Assemble the dish by placing your crispy potatoes on the bottom, then two pieces of chicken on top, and a heaping pile of the salad with the dressing so it soaks into the potatoes.
  10. Serve right away so you can still get the crispy potato bits with the chicken and dressing.
  11. Bon appetite!

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