Chicken Schnitzel with potato and parsnip skordalia
Perfect winter comfort food. You have great textures – crunchy crumbed chicken, smooth and creamy skordalia and crisp coleslaw.
Servings Prep Time
4serves 40minutes
Cook Time
4-6minutes for chicken
Servings Prep Time
4serves 40minutes
Cook Time
4-6minutes for chicken
Ingredients
For the chicken
  • 4 Turk's free range chicken breast fillets, skinless
  • 1/4cup plain flour
  • 1 egglightly beaten with 2 tablespoons water
  • 2cups dried breadcrumbs(panko crumbs are good here)
  • oilfor shallow frying
  • lemon wedgesto serve
For the Potato and parsnip skordalia
  • 2large floury potatoes, peeled and cut into chunks
  • 2large parsnips, peeled and cut into large pieces
  • 1clove garlic
  • 1/2cup milk, hot
  • olive oilfor drizzling
Instructions
For the chicken
  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.
For the skordalia
  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.
Recipe Notes

Suggested chicken

Turk's free range chicken breast fillets

Alternative chicken

Turk's free range chicken thigh fillets, breast mince

Tip

Use kitchen scissors or a knife to make small cuts around the edge of each piece of schnitzel to ensure they don’t roll up during cooking.