Chicken Schnitzel with Celeriac Remoulade
Crispy chicken, an oozy yolk and a crunchy, tangy celeriac remoulade. My kind of dinner! You can prep the chicken ahead of time – buy 4-5 breasts, flatten them, coat them and put them in the freezer to pull out when you’re ready to panfry.
For the schnitzel
- 1 skinless, boneless chicken breast
- 1 tbsp plain flour, seasoned with salt and pepper
- 2 eggs, 1 beaten
- 30g dried breadcrumbs (panko or homemade from old bread)
- 4 tbsp vegetable oil
- sea salt and freshly ground black pepper
For the celeriac remoulade
- 1/4 small celeriac, peeled and finely sliced into matchsticks
- finely grated zest and juice of 1/2 lemon
- 1/2 tsp wholegrain mustard
- 3 tbsp good-quality shop-bought mayonnaise
- 1 tbsp finely chopped flat-leaf parsley
Cover your chopping board with clingfilm and place the chicken breast on top. Cover with a layer of clingfilm, then using a rolling pin, flatten the chicken breast until it’s about 1cm thick.
Put the flour, beaten egg and breadcrumbs in three separate shallow dishes. Coat the chicken in the seasoned flour, then coat it in the beaten egg and finish with a generous coating of breadcrumbs. Put it in the fridge for 10 minutes.
Place the celeriac in a bowl and season with a little salt. Add the lemon zest and juice and leave to sit for 5 minutes. Then, add the mustard, mayonnaise, parsley and a pinch of black pepper and mix well.
Heat 3 tablespoons of the vegetable oil in a frying pan large enough to fit the schnitzel over medium heat. When the oil is hot, carefully place the schnitzel in the pan. Cook for 3-4 minutes on one side until golden, then carefully turn it over and cook on the other side for a further 3-4 minutes, until cooked through.
Heat the remaining tablespoon of oil in a non-stick frying pan over medium heat. When hot, crack the second egg into the centre and cook it to your liking.
Serve the schnitzel with the fried egg on top and the celeriac remoulade on the side.