Parma chicken schnitz with cheesy kale and celeriac fries recipe
Root veggies like celeriac make surprisingly good fries, with a distinctive herbiness when roasted
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Cooking tools:
- Meat tenderizer
- Rolling pin
- Grater
- Baking sheet
- Oven
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Fork
- Plate
- Slotted spoon
- Spatula
- Tongs
- Paper towel
- Measuring cup
- Parchment paper
- Peeler
- Colander
Ingredients
- 4 skinless chicken breasts
- 12 slices Parma ham (2 x 80g packs)
- 120g cambozola cheese, sliced
- 100g plain flour, seasoned
- 2 medium eggs, beaten
- 125g panko breadcrumbs
- 50g Parmesan, grated finely
- 1 large celeriac, peeled and cut into chunky chips
- 3 rosemary sprigs, leaves chopped
- 3 tbsp rapeseed oil
- 1 shallot, diced
- 3 garlic cloves, finely sliced
- 1⁄4 tsp ground nutmeg
- 200g whole- leaf kale, stalks removed and leaves shredded
- 150ml chicken stock (made with 1⁄2 stock cube or pot)
- 50g cream cheese
- 100ml single cream
- vegetable oil, to fry
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