Name: Chicken schnitzel with celeriac remoulade
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: Celeriac remoulade; 1 celeriac, peeled and shredded or grated; juice of 1 lemon; 1 cup mayonnaise; 1/2 cup greek-style yoghurt; 3 tablespoon dijon mustard; 1/2 cup fresh parsley, finely chopped; 2 tart apples, skin on, grated; Chicken schnitzel; 7 slice wholegrain bread such as vogels; zest of 2 lemons; 1/4 cup fresh parsley, roughly chopped; 50 gram butter; 1/2 cup flour; 4 eggs, lightly whisked; 3 chicken breasts, each sliced horizontally into thirds to make 9 ‘steaks’ of equal thickness; 2 tablespoon butter; 2 tablespoon olive oil; lemon wedges, to serve; salad or greens, to serve

Ingredients

Celeriac remoulade

1 celeriac, peeled and shredded or grated

juice of 1 lemon

1 cup mayonnaise

1/2 cup greek-style yoghurt

3 tablespoon dijon mustard

1/2 cup fresh parsley, finely chopped

2 tart apples, skin on, grated

Chicken schnitzel

7 slice wholegrain bread such as vogels

zest of 2 lemons

1/4 cup fresh parsley, roughly chopped

50 gram butter

1/2 cup flour

4 eggs, lightly whisked

3 chicken breasts, each sliced horizontally into thirds to make 9 ‘steaks’ of equal thickness

2 tablespoon butter

2 tablespoon olive oil

lemon wedges, to serve

salad or greens, to serve

Method

1.To make the celeriac remoulade, mix celeriac with lemon juice to prevent browning. Stir in mayonnaise, yoghurt and mustard, then add parsley and apple. Chill until required. It is best eaten on the day it is made.

2.In a food processor whizz together bread, lemon zest, parsley and butter until mixture resembles coarse breadcrumbs.

3.Set up three plates for crumbing the chicken. Place flour on one, whisked eggs on another and 2 cups of the flavoured crumbs on the last.

4.Dip chicken steaks into flour, egg, then breadcrumbs. Add more breadcrumbs to the crumbing plate as required. Any leftover crumbs that have not been added to the crumbing plate can be frozen for another day but discard leftover crumbs on the crumbing plate as they will have come into contact with the chicken.

5.In a frying pan heat the butter and olive oil. Fry crumbed chicken in batches until golden and crispy on both sides. Keep warm in a low oven until all chicken is cooked.

6.Serve with celeriac remoulade, lemon wedges and a leafy green salad or winter greens.

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Ingredients

Method

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