Crumbed Chicken Schnitzel with Buttery Mash

Ingredients

• 4 piece chicken breast fillets
• 1/2 cup plain flour
• 2 piece eggs
• 2 cup panko breadcrumbs
• 1/4 cup parmesan, finely grated
• 1/2 cup vegetable oil
• 1 kilogram potatoes, peeled
• 60 gram butter
• 125 millilitre milk
• 1 piece lemon, cut into wedges

Instructions

1. 1Cut each chicken breast in half horizontally to make 8 thin pieces. Place one piece between two sheets of baking paper and flatten with a rolling pin to 1 cm thick. Repeat with the rest.
2. 2Set up three shallow bowls: flour in the first, beaten eggs in the second, and panko mixed with parmesan in the third.
3. 3Coat each chicken piece in flour, then egg, then press firmly into the crumb mix. Place crumbed pieces on a tray.
4. 4Chop the potatoes into 3 cm chunks. Put them in a large saucepan of cold salted water and bring to the boil. Cook for 15 minutes until a knife slides in easily.
5. 5While the potatoes cook, heat the oil in a large frying pan over medium heat. Fry the schnitzels in two batches for 3 minutes each side until deep golden.
6. 6Move cooked schnitzels to a plate lined with paper towel and keep warm.
7. 7Drain the potatoes and return them to the hot saucepan. Add the butter and milk, then mash until smooth. Season with salt.
8. 8Serve two schnitzel pieces per person with a big spoonful of mash and a lemon wedge for squeezing.