Chicken Schnitzel with Lemon & Rosemary Potatoes

Let this crunchy, munchy chicken schnitzel bring you summer deliciousness
Schnitzel is a popular German dish but it is popular in pretty much everywhere.
Squeezing some lemon juice over the schnitzel is a must, it really does make all the difference in the world

Ingredients

For the Schnitzel

2 skinless Chicken Breast Fillets
100 g Plain Flour
2 Eggs
150 g Panko Breadcrumbs
50 g Parmesan Cheese
60 ml Sunflower Oil
1 Lemon, to serve

For the Lemon & Rosemary Potatoes

3-4 Maris Piper Potatoes, cut in to wedges
2 Lemons, juice only
3 Rosemary Sprigs, leaves picked
3 Tbsp Sunflower Oil

Method

For the Schnitzel

Place a layer of cling film on your work surface and pop the Chicken fillets on top
Cover with another piece of cling film and, using a rolling pin bash the Chicken until it is 2-3mm thick
Put the Flour on a plate and season, then put the beaten Eggs on another plate
Dip the Chicken in the Flour to coat, then into the Egg
Mix together the Breadcrumbs and Parmesan in a shallow bowl, then toss the chicken in the mixture to completely coat in the crumbs
Repeat the process again for a specially flavoursome and crunchy Schnitzel
Put the chicken on a plate and chill in the fridge until ready to eat if you’re not cooking them straight away
Heat the Oil in a large frying pan over a fairly high heat and cook the chicken schnitzels two at a time. Sizzle them for 3 mins each side until completely golden, then lift out onto kitchen paper to drain

For the Lemon & Rosemary Potatoes

Place the Potato Wedges in a saucepan and just cover with cold water
Bring to the boil and simmer for 2-3 minutes
Drain in a colender and shake a little to rub up the edges of the wedges
In a roasting tray mix together the Lemon Juice, Sunflower Oil and chopped Rosemary leaves
Add the Potato wedges and roll around to ensure that they are fully covered in the Lemon & Rosemary
Set aside for 10 - 15 minutes to infuse the flavours
Heat the Oven to 200 degrees C
Roast the Potato Wedges for 35-40 minutes, or until starting to turn a little brown

Serve with the Schnitzel and some homemade Coleslaw