Elevate Your Home Cooking: Schnitzel and Potato Salad from a Hyatt Regency Chef

Oui Chef! Season 3 Episode 9

As a guest chef at the prestigious Hyatt Regency in Mainz, Germany, representing Food and Beverage Atlantic, I have the unique privilege of bringing Atlantic culinary traditions to an international audience. Mainz, a city rich in history and culture, is the perfect backdrop for sharing dishes that blend heritage and innovation.

One of their signature recipes, the schnitzel with potato salad, captures the essence of classic comfort food while showcasing the fine ingredients and meticulous preparation that are hallmarks of our culinary philosophy. The schnitzel, whether veal, chicken, or pork, is breaded to perfection and fried until golden, offering a delightful crunch with every bite. Paired with a tangy, mustard-infused potato salad, this dish balances rich flavors with refreshing acidity.

In this blog, I’ll guide you through the steps to recreate this beloved dish in your own kitchen, just as they serve it at the Hyatt Regency. With a focus on quality ingredients and straightforward techniques, you’ll discover that bringing a taste of Atlantic elegance to your table is easier than you might think. So, let’s dive into this culinary journey and explore the delicious world of schnitzel and potato salad.

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Pork Schnitzel with Warm Potato Salad

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  • Author: The Kilted Chef
  • Yield: Serves 2-4 1x


Units Scale


  • Veal, chicken, or pork schnitzel: 1-2 per person
  • 1 2/3 cups all-purpose flour (200g)
  • 3 whole eggs
  • 2 cups breadcrumbs (200g)
  • Salt, pepper, lemon
  • Oil
  • 1.1 lbs potatoes (500g)
  • 1 onion
  • 3.5 oz pickles (100g)
  • 1/2 cup vegetable broth (100ml)
  • 2 tbsp mustard
  • Chopped parsley
  • Butter


  1. Boil the Potatoes: Boil the potatoes in salted water until tender.
  2. Prepare the Onion and Pickles: Peel and dice the onion. Dice the pickles. Sauté the diced onion in a pan with some butter until translucent.
  3. Make the Mustard Broth: Add mustard and vegetable broth to the pan with the onions and bring to a brief boil.
  4. Prepare the Potatoes: Drain the cooked potatoes and let them cool for about 10 minutes. Slice the potatoes and mix them with the mustard vegetable broth, chopped parsley, and pickle cubes. Season with salt, pepper, and a bit of white vinegar.
  5. Prepare the Schnitzel: Season the schnitzel with salt, pepper, and a bit of lemon juice. Bread each schnitzel in the following order: flour, egg, breadcrumbs.
  6. Fry the Schnitzel: Warm a pan with enough oil on low heat. To check the optimal temperature, add a bit of breadcrumbs to the oil; once the oil starts forming small bubbles, the temperature is right. Fry the schnitzel until golden brown on both sides. Remove the schnitzel from the pan and let the excess oil drain on a paper towel.
  7. Serve: Arrange the schnitzel on a plate with the potato salad. For an even better taste experience, squeeze lemon juice over the schnitzel before serving.

  • Category: entree, pork, recipes