INGREDIENTS:
4 chicken breasts
4 tablespoons plain flour
2 eggs (beaten)
3 cups fresh breadcrumbs
2 tablespoons parmesan cheese (finely grated) (optional)
salt & pepper
4 tablespoons unsalted butter

DIRECTIONS:
Place a chicken breast between two pieces of plastic wrap and gently beat with a meat hammer until about 5mm in thickness. Repeat with the remaining breasts.

Generously season the flour with salt & pepper and tip onto a plate.

Tip the beaten egg onto a separate large bowl.

Tip the breadcrumbs into large bowl, season well with salt & pepper and mix in the parmesan cheese (if using).

Flour a chicken breast and pat off the excess, dip into the egg, then into the breadcrumbs. Press the crumbs into the chicken then place on a plate while you repeat the process with the remaining chicken breasts. Cover the schnitzels with plastic wrap and refrigerate for 30 minutes. This will help the crumbs stay on the chicken when you fry them.

Heat a large frying pan with the butter over a moderate heat (not to high or the breadcrumbs will burn and the chicken won’t cook). When the butter bubbles then settles, add two of the schnitzels to the pan. Fry for 3 minutes either side, until golden brown. Remove and drain on paper towels. Cook the next two schnitzels the same way.

SERVING:
I served mine with a little sour cream, sauerkraut, potatoes and pickles.

Snacktastic! This was a great little supper dish perfect for a chilly night in with a couple of beers. I ate it very simply with some amazing German smoked ham and sour cream but it’s also a great side dish to many meat or fish meals.

RECIPE: 3-4 people

INGREDIENTS:
500g waxy potatoes (halved)
salt & pepper
25g unsalted butter
1/4 teaspoon paprika
1 tablespoon curly parsley (chopped)
2 teaspoons vegetable oil

DIRECTIONS:
Heat a pan of water till it comes to a rolling boil. Add about a tablespoon of salt (optional). Boil the potatoes for exactly 10 minutes. Drain and leave to cool for 15 minutes. Coarsely grate the potatoes, add the paprika and parsley and season well with salt and pepper. Mix well.

Heat a medium frying pan with half the butter and oil over a moderate heat until it bubbles. Tip in the potato mix and spread it evenly over the base of the pan. Press gently with a fish slice. Turn down the heat to very low and cook for 10 minutes. Now place a plate on top of the pan and invert it carefully. Melt the remaining butter and oil in the pan and slide the rosti back. Cook for another 10 minutes. Slice like a cake and serve direct from the pan if you like.

SERVING:
I ate it warm with some smoked ham and sour cream, sprinkled with fresh chives and it was truly delicious!