GOURMET FAST
Parmesan-crumbed chicken schnitzel with crisp potatoes

Parmesan-crumbed chicken schnitzel with crisp potatoes

Serves 4

Cooking Time Prep time 10 mins, cook 20 mins



200 gm   sourdough breadcrumbs
40 gm   finely grated parmesan
2 tbsp   thyme leaves
2   lemons, finely grated rind only
4   small skinless free-range chicken breast fillets (160gm each)
For dusting:   seasoned flour
2   eggs, lightly beaten
100 ml   olive oil
40 gm   butter, coarsely chopped
To serve:   lemon wedges
Crisp potatoes
800 gm   chat potatoes, thickly sliced
60 ml   (¼ cup) extra-virgin olive oil
½   Spanish onion, thinly sliced
1   garlic clove, thinly sliced


1 Combine breadcrumbs, parmesan, thyme and lemon rind in a shallow bowl, season generously to taste and set aside.
2 Working with one chicken breast at a time, place between 2 pieces of plastic wrap and pound to 4mm thick with a meat mallet. Place flour and eggs in separate bowls. Dip chicken in flour, then egg, then breadcrumb mixture, shaking to remove excess between each. Place in a single layer on a tray. Set aside.
3 Meanwhile, for crisp potatoes, cook potato in boiling salted water until tender (10-12 minutes), drain and set aside. Heat oil in a large deep-sided frying pan over medium-high heat, add onion and garlic and cook until tender (2-3 minutes). Add potato and cook, turning occasionally, until golden (4-5 minutes). Season to taste and keep warm.
4 Meanwhile, heat oil and butter in a large frying pan over medium-high heat until butter foams. Add chicken and cook until golden (3-4 minutes), then turn and cook until just cooked through (2-3 minutes). Serve with crisp potatoes and lemon wedges.


RECIPE Emma Knowles PHOTOGRAPHY Petrina Tinslay STYLING Elodie Rambaud

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