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Chicken schnitzel with warm potato salad
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Photographer: Ian Wallace. Stylist: David Morgan
- 12 small (600g) or 8 medium
- chat potatoes
- ¾ cup (110g) frozen baby peas
- 1/ 3 cup (80g) sour cream
- 1/ 3 cup (100g) good quality
- whole-egg mayonnaise
- 2 teaspoons wholegrain mustard
- 1½ tablespoons lemon juice
- ¼ cup fresh dill, chopped
- 2 green onions (green shallots), sliced finely
- 4 (800g) chicken breast fillets
- ¾ cup (110g) plain flour
- 2 eggs
- 2½ cups (175g) stale breadcrumbs
- (not packaged)
- vegetable oil, for shallow frying
- lemon halves, for serving
Cook potatoes in a pan of boiling salted water until tender. Add the peas to the pan in the last 5 minutes of cooking time; drain.
When the potatoes are cool enough to handle, cut into quarters, if small, or sixths, if medium, and place in a medium bowl. Stir in combined sour cream, mayonnaise, mustard and lemon juice. Fold through the peas, dill and green onions (this can be served warm or at room temperature, but should not be chilled, as the dressing will seize).
Cut each chicken breast in half horizontally to make two thin fillets.
Place the flour in a shallow bowl, season with salt and pepper. In another shallow bowl, lightly beat the eggs with 1 tablespoon of water. Place the breadcrumbs in a third shallow bowl. Dip each chicken fillet into flour, then egg, then breadcrumbs.
In a large frying pan, heat about 5mm of oil over medium heat. Fry the schnitzels in batches (don't crowd the pan) until golden brown on each side – if done over a medium heat, they will be cooked, yet still juicy in the middle. This should take around 3 minutes each side. Usefresh oil after each batch to avoid loose breadcrumbs burning and sticking to the schnitzels.
Serve the schnitzels with the potato salad and lemon halves.