Dinner recipe
Crisp paprika chicken schnitzels with warm baby potatoes, cucumber, dill, lemon, and a light yoghurt dressing.
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Ingredients
large frying pan, large saucepan, colander, rolling pin, three shallow dishes
Method
Halve any large baby potatoes, thinly slice the cucumber, chop the dill, then zest and juice the lemon. Put each chicken loin steak between two sheets of baking paper and flatten to about 1cm thick with a rolling pin.
Put the potatoes in a large saucepan, cover with cold water, add 0.25 teaspoon salt, and bring to the boil. Simmer for 12 to 15 minutes until a knife slides through easily, then drain and steam-dry for 3 minutes.
Put the plain flour on one plate with the smoked paprika, 0.25 teaspoon salt, and black pepper. Beat the eggs in a shallow bowl and put the breadcrumbs on a second plate. Coat each chicken steak in flour, then egg, then breadcrumbs, pressing firmly so no wet patches remain.
Heat 3 tablespoons olive oil in a large frying pan over a medium heat. Fry the schnitzels in two batches for 4 to 5 minutes per side until deep golden, with no pink meat and a 75C internal temperature. Rest on a clean plate for 3 minutes.
Mix the Greek yoghurt, lemon zest, lemon juice, two-thirds of the dill, and remaining 0.25 teaspoon salt in a large bowl. Fold through the warm potatoes and cucumber until lightly coated.
Slice each schnitzel into wide strips and serve beside the cucumber dill potato salad. Scatter over the remaining dill.
