Chicken Schnitzel Salad

My favourite light, crispy, tangy lunch

I honestly think the best treatment of a chicken breast is to bash it, bread it & fry it, then cover in a well seasoned crunchy, tangy salad.

This is super simple but really hits the spot when you want a springy/summery lunch.

There’s nothing more to say on the matter other than you should make this asap!

FULL RECIPE!

Ingredients (serves 2)

2 chicken breasts

50g plain flour - seasoned with salt

1 egg - beaten

100g panko breadcrumbs

200ml flavourless oil (like vegetable or sunflower)

For the salad…

1 head of romaine lettuce - cut into inch pieces

2 handfuls rocket

20g fresh dill - picked

20g fresh parsley - picked

For the dressing…

2 tbsp mayo

1 tsp dijon mustard

1/2 lemon - juiced

Salt & pepper - to taste

To garnish:

50g parmesan - freshly grated

A drizzle of extra virgin olive oil

Method:

Take each chicken breast and half through the centre horizontally (or through the equator as I like the describe it), still keeping it as one piece. Lay between a piece of parchment or cling film and bash with a rolling pin to thin out.

Create a “pané station” with a plate each for flour, egg and breadcrumbs. Coat the chicken pieces in each and set aside.

Heat the oil the fry on each side until deeply golden. Drain on some kitchen paper and make the salad.

Mix all the salad ingredients into a bowl, whisk up the dressing ingredients until smooth then toss together.

On a plate, lay the chicken schnitzel, top with a handful of salad then cover with a general grating of parmesan, drizzle of olive oil and freshly cracked black pepper. Enjoy!