Chicken Schnitzel with potato and parsnip skordalia

Ingredients

• For the chicken
• 4 Turk's free range chicken breast fillets, skinless
• 1/4 cup plain flour
• 1 egg lightly beaten with 2 tablespoons water
• 2 cups dried breadcrumbs (panko crumbs are good here)
• oil for shallow frying
• lemon wedges to serve
• For the Potato and parsnip skordalia
• 2 large floury potatoes, peeled and cut into chunks
• 2 large parsnips, peeled and cut into large pieces
• 1 clove garlic
• 1/2 cup milk, hot
• olive oil for drizzling

Directions

1. Place the chicken breasts on a chopping board. Using a large sharp knife, cut through each breast horizontally and open out (as if you were reading a book). Cover the opened-out chicken with baking paper. Using a meat mallet, end of a rolling pin or the base of a heavy saucepan, pound the chicken until it’s about 5mm thick. The thicker end of the breast will need a little more pounding than the thinner end for a schnitzel of even thickness.
2. Place the flour, the egg and the breadcrumbs in separate shallow bowls. Coat a piece of schnitzel in the flour, shaking off excess. Dip the schnitzel into the egg mixture until it is well coated, allowing the excess to drip off. Place schnitzel into the breadcrumbs and gently pat down on each side ensuring that it is well coated. Place on a tray while coating the remaining schnitzel in the same way.
3. Heat a large frying pan over medium heat. Add enough oil to cover the base of the pan and, when hot, add the schnitzel pieces and cook for 2-3 minutes on each side. Remove from the pan and drain on kitchen paper. Season with salt and freshly ground black pepper. Cook schnitzel in batches, if necessary, to avoid overcrowding the pan.

1. Cook the potato, parsnip and garlic in a saucepan of lightly salted boiling water until tender, about 20 minutes. Drain and dry off over the heat. Mash or pass through a hand mouli sitting over a bowl. Using a wooden spoon beat in the hot milk until you have a skordalia that is smooth and creamy. Season with salt.
2. Place in a warm serving bowl and drizzle with a little oil.
3. Serve the chicken schnitzel with the skordalia and a crispy coleslaw. Pass lime wedges for squeezing.