Possum’s Recipe Book

Chicken Schnitzels with New Potatoes and Mozzarella Cheese

Serves 2

2 chicken breasts
3tbsp Parmesan cheese – grated
100g plain flour
1 egg – beaten
75g dried breadcrumbs
Sea salt
Black pepper
Sunflower oil
New potatoes
1tbsp butter
1 lemon - juiced
Mixed salad leaves
Place a chicken breast in a plastic bag and roll/bash until thin.
Set aside and repeat with the other chicken breast.
Put the flour in a plate and season with salt and pepper.
Put the egg in another plate.
Mix the breadcrumbs and Parmesan in a shallow bowl.
Dip the chicken in the flour to coat and then the egg.
Finally toss the children in the breadcrumbs.
Refrigerate until ready to cook.
Heat the oil in a large fry pan on a high heat.
Cook the schnitzels on both sides until cooked through.
Keep warm in the oven until ready to eat.
Boil the new potatoes in a large saucepan until soft.
Drain and put back into the saucepan.
Add 1tbsp butter, salt, pepper and a dash of lemon juice.
To serve:
Put the chicken schnitzels on serving plates.
Put mixed salad leaves on a platter.
Add the new potatoes and slices of mozzarella.
Drizzle over the butter from the potatoes.