For the chips:
4 medium potatoes, cut into chips about 1cm thick
1 tbsp vegetable oil
For the schnitzel:
4 chicken fillets
Salt and black pepper
2 eggs, beaten
50g Parmesan, grated
75ml vegetable oil
- Bring a pan of salted water to the boil and add the chips. Cook for 4-5 minutes until just barely tender, then drain. Return to the pan and place over the heat to steam dry for one minute, shaking the pan every ten seconds or so.
- Transfer the chips to a large baking tray (use two trays if necessary to keep them in a single layer.) Drizzle with the oil and season with salt, then toss to coat. Place in the top part of the oven and bake for 35-40 minutes until crispy, turning after 25 minutes.
- Place a layer of cling film on the work surface and place the chicken fillets on top. Cover with another piece of cling film and use a rolling pin to bash the chicken until it is 2-3mm thick.
- Put the flour in a shallow bowl and season, then beat the eggs together in a second bowl. Combine the breadcrumbs and Parmesan in a third bowl.
- Working one piece at a time, dip the chicken in the flour to coat, then into the beaten egg, then into the breadcrumbs mixture, pressing the crumbs on to the chicken.
- Heat the oil in a large pan over a medium-high heat. Working two at a time, cook the chicken schnitzels time for 2-3 minutes on each side until golden. Transfer to a plate lined with kitchen paper to drain.
- Serve with the homemade chips and some coleslaw.
Per serving: 797kcals, 31.6g fat (8.5g saturated), 71.3g carbs, 4.2g sugars, 55.4g protein, 7g fibre, 0.498g sodium
MAKE IT YOURS:
Simply omit the Parmesan for a dairy-free meal, or use gluten-free flour and breadcrumbs to make it coeliac-friendly.