Crispy Chicken Schnitzel and Sauerkraut Potatoes

on
serves 4

600g boneless skinless chicken thighs
1/2 cup cornflour
sea salt and ground pepper
2 large eggs
2 cloves garlic, crushed
2 tsp dijon mustard
2 cups panko crumbs
1 cup finely grated cheddar cheese
vegetable oil and butter for frying

Slash any thicker parts of the thighs so they are the same thickness all the way through. Cut into two pieces if large.

Put the cornflour in a shallow dish and season. Whisk the eggs, garlic and mustard in a second dish and season well. Place the panko crumbs and cheese in a third dish.

Coat the chicken in the cornflour, shaking off the excess. Dip in the egg mixture, letting the excess drip back into the dish, then coat well in the crumbs, pressing them on to adhere.

Heat 1/2 cm of oil and a good knob of butter in a large saute pan over a medium heat. Cook the chicken until golden, crisp and cooked through, about 3-4 minutes per side.

Sauerkraut Mashed Potatoes

800g potatoes, peeled and roughly chopped
2 cloves garlic, crushed
50g butter
3/4 cup milk, warm
sea salt and ground pepper
1 cup well drained sauerkraut
2 tbsp finely chopped parsley

Cook the potatoes in boiling salted water until tender. Drain well. Tip the potatoes back into the saucepan and place back over the heat to drive off excess moisture. Mash well with the garlic, butter and milk. Season generously, then fold in the sauerkraut and parsley

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