Chicken Schnitzel with Celeriac & Apple Remoulade

For the chicken schnitzel:
2 chicken breasts, butterflied and lightly beaten
50g plain flour
1 egg
75g panko breadcrumbs
2tsp fresh dill, chopped
1 tsp paprika
Vegetable oil, for frying
Salt and pepper

For the celeriac & apple remoulade:
250g celeriac, peeled and julienned
1 Granny Smith apple, peeled and julienned
5 tbsp mayonnaise
1 tbsp wholegrain mustard
5g flat leaf parsley, chopped
5g tarragon, chopped
Lemon juice, to taste

To serve
2 small handfuls watercress
Lemon wedges

Method:

Begin by preparing the remoulade. In a large bowl, mix together the mayonnaise, mustard, parsley, and tarragon until well combined. Add the julienned celeriac and apple, stirring to coat everything in the dressing. Leave to stand for 15 minutes to allow the celeriac and apple to soften slightly.

After resting, mix again, then taste and adjust the seasoning with salt, pepper, and a squeeze of lemon juice. Transfer to an airtight container and refrigerate until ready to use.

For the schnitzel, place the butterflied chicken breasts between two sheets of greaseproof paper and gently beat with a mallet or rolling pin until evenly flattened to about 5mm thick.

Put the flour into a shallow dish and season well with salt and pepper. Lightly beat the egg in a second dish. In a third dish, mix together the panko breadcrumbs with the chopped dill, paprika, salt and black pepper.

Season the chicken on both sides, then coat each piece in flour, followed by egg, and finally breadcrumbs. For an extra crisp crust, repeat the egg and breadcrumb coating once more.

Heat about 1cm of vegetable oil in a large frying pan over moderate heat. When hot, fry the schnitzels for 3–4 minutes per side until golden brown, crisp, and fully cooked through. Remove from the pan and drain briefly on kitchen paper.

Serve each schnitzel with a generous spoonful of the celeriac & apple remoulade, a handful of fresh watercress, and a wedge of lemon on the side.

This is a great dish to whip up if you only have 20 minutes and you need a tasty meal quickly. You can swap the chicken for pork, or even veal, if you want, and if you're feeling extra feel free to add a fried duck egg on top! You won't be mad that you did! 🤘