CHICKEN SCHNITZEL with a PARMESAN CRUST

A perfect ‘schnitty’ is the best dinner. Using Japanese panko crumbs guarantees a crisp crust, but if you can’t get them, use rough sourdough breadcrumbs instead. Serve with mash or even the tangy green and white slaw.

Preparation Time 10 minutes | Cooking Time 20 minutes | Serves 4

4 small skinless chicken breast fillets (about 200 g/7 oz each)

100 g (3½ oz/²/₃ cup) plain (all-purpose) flour

1 teaspoon paprika

2 eggs, lightly beaten

80 g (2¾ oz/1¹/₃ cups) panko crumbs

50 g (1¾ oz/½ cup) finely grated parmesan cheese

80 ml (2½ fl oz/¹/₃ cup) olive oil

100 g (3½ oz/¹/₃ cup) butter, diced

1 tablespoon sage leaves

1 garlic clove, thinly sliced

Finely grated zest of ½ lemon

Juice of 1 lemon, plus extra wedges to serve

Preheat the oven to 180°C (350°F). Pound out each chicken breast between two pieces of baking paper with a mallet or rolling pin to about 5 mm (¼ inch) thick.

Combine the flour and paprika in a bowl and season well. Place the beaten egg in a separate bowl. Place the panko crumbs and parmesan in a third bowl and season well.

Dust each piece of chicken in the flour mixture, then the egg and finally the panko crumb mixture, pressing the crumbs to coat the chicken. Place the chicken on a tray and set aside.

Heat a tablespoon of olive oil and knob of butter in a large frying pan over a medium–high heat until the butter foams. Add a schnitzel and fry for a minute or two until golden brown, turn and cook the remaining side, then transfer to a baking tray. Wipe out the pan and repeat with the remaining schnitzels, then bake for about 3–4 minutes until just cooked through.

Wipe out the frying pan again, add the remaining butter and cook for 2–3 minutes until nut brown. Remove from the heat, add the sage, garlic and lemon zest, season to taste, then squeeze in the lemon juice.

To serve, spoon the sage butter over the schnitzels and serve with extra lemon wedges to squeeze over.