Chicken Schnitzel & German Potato Salad
2 large chicken breast fillets (about 400g each), sliced in half lengthways
1 cup plain flour, seasoned with salt and pepper
2 eggs, lightly beaten with a splash of milk
1 cup dried breadcrumbs
Finely grated zest of 1 lemon
2 tbsp finely chopped flat-leaf parsley
Bertolli Originale Extra Virgin Olive Oil, to shallow fry
GERMAN POTATO SALAD
1kg red chat potatoes, halved
1 tbsp Bertolli Originale Extra Virgin Olive Oil
200g streaky bacon
1 brown onion, finely chopped
1 cup white wine vinegar
3 tbsp wholegrain mustard
2 tbsp caster sugar
½ small bunch roughly chopped parsley
Sea salt and freshly cracked black pepper
To make potato salad, add potatoes to a large saucepan, cover with water and add 3-4 tsp sea salt. Bring to the boil then reduce heat and simmer 20-25 mins until potatoes are just tender. Drain and allow to cool.
Heat oil in a large frypan over medium heat, add bacon and onion and fry 4-5 mins until soft.
In a large bowl combine potatoes, bacon and onions, vinegar, mustard, sugar and parsley. Season generously then toss to combine. Set aside for flavours to develop.
To make chicken schnitzel, set up a work station with three large bowls. Add seasoned flour to one bowl and egg wash to the second bowl. Combine breadcrumbs, lemon zest and parsley to the third bowl.
Dust each chicken fillet in flour, dip in egg wash then press into the breadcrumb mixture to coat.
Heat 1 cup oil in a large frypan over medium heat and, in batches of 2 at a time, fry schnitzels until golden and cooked through. Season with sea salt and serve with potato salad.