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 1 month and is really useful to have on hand. It works as well on strips of white fish or sticks 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 plastic wrap, then, one at a time, gently flatten them with a rolling pin; they should end up about ½ inch/1cm thick.

Step 2

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

Step 3

Put the eggs into a second bowl.

Step 4

In a third bowl, mix the panko, both sesame seeds, sunflower seeds, coriander, turmeric, cayenne, and ¾ tsp 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 ¼ inch/½ cm up the sides and place over medium heat. Once hot, add the chicken in batches and fry for 5–6 minutes, turning after 2½ minutes, until cooked through and golden brown on both sides. Transfer to a paper towel–lined plate while you continue with the remaining batch and serve hot, with the wedges of lemon alongside.