Herbie chicken schnitzel with warm potato salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine butter, garlic basil, and most of the parsley together in a small bowl season and set aside

Step 2

For the potatoes bring a large pan of salted water to the boil. Carefully add potatoes and cook for 1820 minutes until tender adding the Savoy for the last three minutes of cooking drain well and add back to the pot covering with a tea towel for two minutes to steam dry, stirring the sour cream mayonnaise, lemons and juice and season them well cover again with tea towel and set aside.

Step 3

Place chicken breast in between two sheets of baking paper use a rolling pinta flat it for less than 1 cm thick breast the thick then slice horizontally

Step 4

Add flour to a shallow bowl, egg into another and breadcrumbs into a third. Season the breadcrumbs and stir in the remaining parsley leaves. Coat the chicken on both sides first in the flour then the egg then the breadcrumbs.

Step 5

Heat oil in a nonstick frying pan over a medium heat cooked for 3 to 4 minutes on each side till the chicken is Golden and cooked through

Step 6

Serve chicken with a spoonful of the butter on top there’s still one potato salad and lemon wedges on the side