Crunchy Chicken

Nutrition per serve

Ingredients

• 300g chat potatoes
• 1bunch dill
• 1pcs red onion
• 1pcs Lebanese cucumber
• 40g panko breadcrumbs
• 300g free-range chicken tenderloins
• 50g smoky aioli
• 1pcs egg
• 15ml plain flour
• 30ml olive oil
• 15ml dijon mustard

Method

1. Step 1 — Cook potato
   Halve the unpeeled potatoes and quarter any large ones. Put the potato in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 10-12 mins until tender. Drain, then rinse under cold water. Transfer to a large bowl and put in the fridge to chill.
2. Step 2 — Prep ingredients
   While the potato is cooking, finely chop the dill, discarding the stems. Finely chop half the onion*. Thinly slice the cucumber on an angle.
3. Step 3 — Crumb chicken
   Whisk 1 egg in a bowl. Combine 1 tbs flour and a pinch of salt in a shallow dish. Put the breadcrumbs in a separate shallow dish. Dust the chicken with the flour, shake off the excess, then dip in the egg and coat in the breadcrumbs.
4. Step 4 — Fry schnitzels
   Heat 2 tbs olive oil in a medium frypan over medium heat. Cook the chicken schnitzels for 2-3 mins each side until golden and cooked through. Drain on a wire rack set over paper towel (this will keep the crumb crisp). Season with salt and pepper.
5. Step 5 — Make aioli and dressing
   Meanwhile, combine the aioli, 1 tbs dill and 1 tbs water in a bowl and season with salt and pepper. For the dressing, combine 1 tbs dill aioli and 1 tbs dijon mustard in a separate bowl.
6. Step 6 — Toss potato salad
   Add the dressing, onion, cucumber and remaining dill to the cooled potato and toss to combine. Taste, then season with salt and pepper. Divide the chicken schnitzels and potato salad among plates. Serve with the remaining dill aioli.

Allergens

Egg, Gluten, Wheat, Sulphites