Chicken Schnitzel with Potato Salad

• 4chicken breasts, halved and pounded thin
• 50 gplain gluten-free flour (for dredging)
• 2eggs, beaten
• 120 ggluten-free breadcrumbs
• 1 tspsmoked paprika
• 4 tbspgarlic-infused oil (for frying)
• 1 tspsea salt
• ½ tspfreshly ground black pepper
• 800 gbaby potatoes, halved
• 75 gmayonnaise
• 1 tspDijon mustard
• 2 tbspsliced chives (green tops only)
• 2 tbsprinsed capers
• 1 tbsplemon juice
• 100 gmixed salad leaves

Method

1. 1Tip the halved potatoes into a pan of cold, generously salted water; it should taste lively and well balanced; bring to the boil and simmer for 12–15 minutes until a knife slides in cleanly. Drain and leave to steam-dry for a few minutes; still warm, holding their shape, no surface water clinging on.
2. 2In a large bowl, stir together the mayonnaise, Dijon, lemon juice, chives and rinsed capers. Tip the warm potatoes in straight away and fold gently; warm spuds drink the dressing in, cold ones just wear it. Season with salt and pepper, taste, and adjust. They should look glossy and properly coated.
3. 3Season the thin chicken pieces with some of the listed salt and pepper. Set out three plates: flour, beaten eggs, and breadcrumbs mixed with the smoked paprika.
4. 4Dredge each schnitzel in flour and shake off the excess, dip through the egg and let it drip, then press firmly into the paprika crumbs so they cling on both sides. Rest the coated pieces on a tray for 5 minutes; this is what gives you that proper shattering crust rather than a coating that slides off in the pan.
5. 5Heat a tablespoon of the garlic-infused oil in a large frying pan over medium-high heat. Fry two schnitzels at a time, adding another tablespoon of oil for each of the four batches.
6. 6Cook for 3–4 minutes each side until deeply golden and crisp, 75°C for 30 seconds at the thickest point. They should feel firm and springy under a finger, not squashy. Lift onto kitchen paper for 30 seconds to drain.
7. 7Taste the potato salad and adjust the salt and pepper if needed.
8. 8Serve the schnitzels with the potato salad and mixed leaves. The listed chives and lemon juice are already in the dressing.

Per serving

kcal

890

protein

66.8g

fibre

6.4g

carbs

66g

fat

39.1g