Crumbed Chicken Schnitzel & Chips

Ingredients

• 4 chicken breasts (600 g), butterflied
• 2 cups dried breadcrumbs
• 2 eggs, beaten
• 1 cup cake flour
• 1 kg potatoes, cut into chips
• 500 ml sunflower oil for frying
• 250 g button mushrooms, sliced
• 250 ml fresh cream
• 1 lemon, in wedges
• to taste salt, pepper and chicken spice

Method

1. 1

   Flatten the butterflied breasts between cling film to about 1 cm thick and season well.

2. 2

   Set up three bowls: flour, beaten egg, breadcrumbs. Coat each breast in that order, pressing the crumbs on firmly.

3. 3

   Fry the chips in hot oil until golden and crisp, drain on paper and salt while hot.

4. 4

   Shallow-fry the schnitzels in 1 cm of oil over medium-high heat, 3–4 minutes a side until deep golden. Drain.

5. 5

   For the sauce, fry the mushrooms in a knob of butter until browned, add the cream, season and simmer 3 minutes until thick.

6. 6

   Serve the schnitzel with chips, a lemon wedge and the mushroom sauce spooned over.