Recipe: Chicken schnitzel with pea & feta smash
CHICKEN SCHNITZEL WITH PEA & FETA SMASH
For the schnitzel
1 cup flour
1 egg lightly beaten with 2 tablespoons milk
1 cup fresh herbs such as parsley, chives, marjoram, thyme etc, chopped
1½ cups panko breadcrumbs
2 large chicken breasts, cut lengthwise horizontally
oil for frying
Put the flour in a bowl and season with salt and freshly ground black pepper. Put the beaten egg in another bowl and the herbs and panko crumbs in a third bowl.
Dust the chicken in the flour, then the egg, then in the herbed crumbs, one piece at a time. Set aside on a plate.
In a frying pan, heat enough oil to cover the bottom, add the chicken tenders and cook for 3-4 minutes each side until golden.
For the smash
2 tablespoons olive oil
1 shallot, thinly sliced
4 cups peas
grated zest of 1 lemon and juice of ½
100g feta (I used goat's feta)
½ cup mint, basil or mix, thinly shredded
Heat the oil in a pan and fry the shallot in until soft, then add the peas and ½ cup water and cook until the peas are tender.
Remove half the peas and quickly blitz in a food processor, adding extra liquid if necessary, then return to the pan. Add the lemon zest and juice, crumble through the feta, add the herbs and serve with the chicken.