Seeded chicken schnitzel

If you get hooked on this simple supper dish – and I believe the chances are pretty good – make an extra batch of the seed and breadcrumb mix. It keeps well in an airtight container for about a month, and is really useful to have at hand. It works as well on strips of white fish or batons of butternut squash as it does on the chicken.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the meat between two bits of cling film, then, one at a time, gently flatten them with a rolling pin: they should end up about 1cm thick.

Step 2

In a medium bowl, mix the flour with ¼ teaspoon of salt and some black pepper.

Step 3

Put the eggs into a second bowl.

Step 4

In a third bowl, mix together the panko, all the seeds, the turmeric, cayenne and ¾ teaspoon of salt.

Step 5

Dip each bit of chicken into the flour and gently shake off the excess. Now dip it into the egg, then into the seed mix to coat well. Repeat with the remaining chicken.

Step 6

Put enough oil into a large frying pan to rise ½cm up the sides and place on a medium heat. Once hot, add the chicken, in batches, and fry for 5–6 minutes, turning halfway through, until cooked through and golden-brown on both sides. Transfer to a kitchen paper-lined plate while you continue with the remaining batch, and serve hot, with the wedges of lemon alongside.