Chicken Schnitzel With Dill Potato Salad And Crispy Capers | Donna Hay

Ingredients

• 300g sourdough bread, chopped
• 1 tablespoon finely grated lemon rind
• 2 tablespoons thyme leaves
• ¼ cup (35g) plain (all-purpose) flour
• sea salt and cracked black pepper
• 2 eggs
• ¼ cup (60ml) milk
• 4 x 200g chicken breast fillets, halved horizontally
• vegetable oil, for shallow-frying
• 2 tablespoons extra virgin olive oil
• ¼ cup (40g) baby capers, rinsed and drained
• lemon wedges, to serve
• 800g baby (chat) potatoes, halved
• ½ cup (150g) mayonnaise
• 1 teaspoon finely grated lemon rind
• ¼ cup (60ml) lemon juice
• 2 stalks celery, finely chopped and leaves reserved
• ¼ cup chopped dill
• ¼ cup finely chopped flat-leaf parsley