Crumbed ham and cheese chicken schnitzel
Photo by Tam West
For the schnitzel
Creamy mashed potatoes
To make the schnitzel
- Heat the oven to 180C. Line a shallow baking tray with baking paper.
- Place the chicken breasts on a chopping board. Using a large sharp knife, cut through each breast horizontally and open out (as if you were reading a book). Cover the opened-out chicken with plastic wrap or baking paper.
- Using a meat mallet, end of a rolling pin or the base of a small heavy-based saucepan, pound the chicken until it’s about 5mm thick. The thicker end of the breast will need a little more pounding than the thinner end.
- Place a slice of ham and a slice of cheese on one side of the chicken breast, then fold other side over to enclose and press the edges together.
- Place the flour on a large flat plate and the breadcrumbs on another. Coat the chicken in the seasoned flour, shaking off excess. Dip in the egg and then the breadcrumbs, pressing them on to coat evenly.
- Heat a large frying pan over medium heat. Add enough oil to cover the base of the pan and when hot add the chicken. Cook for about 2 minutes on each side, until golden, then transfer to the baking tray and place in the oven. Cook for a further 10 minutes until the chicken is cooked.
- Serve chicken schnitzel sprinkled with thyme leaves alongside mashed potato and steamed green vegetables. Pass lemon wedges for squeezing, if wished.
To make the potatoes
Boil the potatoes in salted water until tender. Drain and dry off over the heat. Mash well, then beat in the butter and hot milk. Season with salt. Mashed potato should have a soft dropping consistency.
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