Swordfish Schnitzel and Egg Salad | Guest Recipes | Nigella's Recipes | Nigella Lawson

Ingredients

• 2 x 250 grams swordfish cutlets (bone in)
• 250 millilitres full fat milk
• 1 large egg
• Maldon sea salt flakes and freshly cracked black pepper
• 250 grams plain flour
• 180 grams white panko breadcrumbs
• 160 grams ghee (clarified butter)
• 4 soft-boiled eggs (cooled and peeled)
• 100 grams mayonnaise (freshly made or best-quality)
• 1 tablespoon Dijon mustard
• 1½ tablespoons finely diced red onions
• 1½ tablespoons finely diced celery heart
• 1 tablespoon tiny salted capers (rinsed and drained)
• 1 bunch chives (finely chopped)
• pinch of cayenne pepper