4 chicken fillets, trimmed
Plain flour, for dusting
2 eggs, lightly beaten
280g fresh breadcrumbs
Salt and black pepper
2 tbsp vegetable oil
For the garlic mash:
750g potatoes, peeled and cut into cubes
3 whole garlic cloves, peeled
Juice of ½ a lemon
- Place the chicken fillets between two sheets of cling film and pound with a rolling pin, flattening them to an even thickness of around 1cm.
- Place one tablespoon of fine salt in a bowl and add 300ml water. Whisk until the salt dissolves. Add the chicken fillets, cover with cling film and set aside for 30 minutes.
- Place the flour in one shallow bowl and season generously with salt and black pepper. Beat the eggs in a second bowl and place the breadcrumbs in a third.
- Remove the chicken from the brine and pat dry with kitchen paper.
- Working one at a time, dredge each piece of chicken in the flour, shaking off any excess, then coat in the egg, and finally press into the breadcrumbs, making sure they are well coated. Place on a baking tray lined with parchment paper and refrigerate for 10 minutes.
- To make the mash, bring a large saucepan of water to a boil over a high heat. Add the potatoes and garlic and cook for 15 minutes or until tender. Drain and return to the pan. Mash with a potato masher, gradually adding butter and milk. Seaosn to taste with salt and black pepper.
- Heat two tablespoons of oil in a large non-stick pan over a medium heat. Working in batches to avoid crowding the pan, cook the chicken for 2-3 minutes per side or until golden brown and completely cooked throughout, adding extra oil when necessary. Cover cooked chicken with foil and keep warm while you finish cooking.
- Squeeze a little lemon juice over the chicken schnitzel and serve with the garlic mash and some green beans.
Per Serving 776kcals, 32.1g fat (12.1g saturated), 67.9g carbs (6.9g sugars), 52.3g protein, 6.8g fibre, 0.643g sodium