Chicken Schnitzel With Dill Potato Salad And Crispy Capers
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Food processor
- Meat tenderizer
- Grater
- Nonstick skillet
- Saucepan
- Colander
- Whisk
- Mixing bowl
- Tray
- Baking sheet
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Paper towel
- Serving platter
- Oven
- Stove
- Refrigerator
Ingredients
- 300g sourdough bread, chopped
- 1 tablespoon finely grated lemon rind
- 2 tablespoons thyme leaves
- ¼ cup (35g) plain (all-purpose) flour
- sea salt
- 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
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