Chicken Schnitzel & Bratwurst Feast

Meanwhile, trim and thinly slice cucumber. Halve, peel, and thinly slice half the shallot (all for 4 servings). Finely chop dill. Zest and quarter lemon. 

In a medium bowl, whisk together vinegar, 2 TBSP olive oil, 1 TBSP sugar, ½ tsp salt (4 TBSP olive oil, 2 TBSP sugar, and 1 tsp salt for 4), and pepper.

Add cucumber, sliced shallot, and as much dill as you’d like. Stir to thoroughly combine and set aside in the fridge until ready to serve. 

Once potatoes have roasted 10 minutes, remove baking sheet from oven. Carefully add sausage* to opposite side of sheet (for 4 servings, leave potatoes roasting; arrange sausage on a second baking sheet). Return to top rack and continue baking until potatoes are browned and tender and sausages are cooked through, 10-15 minutes. (For 4, roast sausage on middle rack, swapping rack positions with potatoes halfway through.)

Place 1 TBSP butter (2 TBSP for 4) in a small microwave-safe bowl; microwave until melted, 10-20 seconds. Stir in sour cream until combined. 

Brush chicken all over with sour cream mixture. Working one piece at a time, press chicken into panko mixture to coat both sides. 

Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is shimmering and hot enough that a pinch of panko mixture sizzles when added to the pan, add chicken and cook until crust is golden brown and chicken is cooked through, 4-6 minutes per side.

Transfer to a paper-towel-lined plate. 

Once potatoes and sausage are finished roasting, transfer potatoes to a platter and sausage to a cutting board. Wash and dry baking sheet.

Line same baking sheet with foil and lighly oil. Arrange pretzel bites on sheet and lightly sprinkle (or spray) tops with water. Sprinkle with salt. Bake on top rack until warmed through, 4-5 minutes.