Free range chicken schnitzel with a classic German style potato salad. A winner any night of the week.
4 free range chicken breast
2 free range eggs
3/4 cup breadcrumb & garlic granule mix
2 sprigs thyme
400g dutch cream potatoes
2 spring onions
1 tablespoon wholegrain mustard
50g whole-egg mayonnaise
Preheat oven & boil water
Preheat the oven grill, set on 220ºC. Shallow fried method can be used as an alternative. Fill a medium size pot ¾ fill with water, cover and bring to the boil.
Prepare potatoes & crumb chicken
While the water is coming to the boil, peel your potatoes and cut into finger width pieces across the length of the potato. Using two bowls, lightly beat eggs into one and place breadcrumb mix and the leaves of the thyme into the other. Dip each piece of chicken firstly into the egg and then the breadcrumb mix.
Cook potatoes & chicken
Drizzle or spray olive oil on both sides of the chicken schnitzel and place on bake tray. Grill for 5 minutes each side on the upper middle shelf. Add potatoes to the boiling water and cook for 12 minutes until they are soft but firm.
While the chicken and potatoes are cooking, thinly slice the spring onion and quarter and slice the gherkins. Once the potatoes are cooked combine in a bowl and dress with the spring onion, gherkin, mustard and whole-egg mayonnaise.
Pile up the salad alongside the schnitzel and add a lemon wedge to finish.
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