This recipe for schnitzels is enough for four, but if you like them cold in a sandwich the following day, simply double the ingredients.
Although this recipe is a bit of a fiddle, the flavoursome results are definitely worthwhile. They can be frozen for use at a later date, make sure you freeze them individually on a tray before putting in a freezer bag.
500g chicken breast
1/2 loaf of bread
1 tablespoon of Cajun powder, (optional)
2 medium eggs
50g plain flour
1 pack of butter
Salt and pepper
In a food processor, mix the bread and Cajun powder to form smooth breadcrumbs. Take three plates; add the flour to one plate, crack the eggs and mix with salt and pepper on another plate, add some of the breadcrumbs to the third plate. Take the chicken breasts and slice them thinly. Place a piece of cling film over the chicken and with a rolling pin ‘bash’ them into thinner pieces. Coat each piece of chicken in the flour, then dip in the egg and finally cover in the breadcrumbs. Gently heat 1/3 of the butter in a large frying pan, add the juice of 1 lemon and ‘poach’ the chicken pieces in the lemon butter until golden brown and crispy. Add more butter if needed.
Serve with oven-roasted garlic and rosemary potatoes and a fresh salad.
For the potatoes
Heat olive oil in the oven (gas mark 6). Cut the potatoes into small chunks and add to the hot oil. Scatter the finely chopped garlic over the potatoes and shake the dish. Place sprigs of fresh rosemary on top and bake for 40-50 minutes or until crispy.