Chicken Schnitzel & German Potato Salad

50' Medium 12345

Serves 4

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

METHOD

STEP 1

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.

STEP 2

Heat oil in a large frypan over medium heat, add bacon and onion and fry 4-5 mins until soft.

STEP 3

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.

STEP 4

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.

STEP 5

Dust each chicken fillet in flour, dip in egg wash then press into the breadcrumb mixture to coat.

STEP 6

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.