Chicken Schnitzel, Apple & Potato Salad

Boil a kettle

Meanwhile, cut the waxy potatoes (skins on) into large, bite-sized pieces

Add the potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 15-20 min or until they're fork-tender

Meanwhile, place your hand flat onto the chicken breast[s]

Slice in half as if you were cutting a burger bun, so you are left with two thinner pieces of chicken

Add a handful of flour to a plate with a generous pinch of salt and pepper

Crack the egg[s] into a shallow bowl and beat with a fork

Add the panko breadcrumbs to a plate with a pinch of salt and pepper 

Coat the sliced chicken in the flour, tap off the excess, then into the beaten egg and finally press it into the panko breadcrumbs firmly to coat everything evenly 

Add the mayonnaise to a large mixing bowl with the horseradish cream, the juice of 1/2 [1] lemon, and a generous pinch of salt, pepper and sugar

Add a generous drizzle of olive oil and mix to combine – this is your lemony horseradish dressing

Trim, then finely slice the spring onion[s]

Chop the chives finely

Dice the apple[s] (skin on) 

Add the sliced spring onion, chopped chives and diced apple to the bowl of horseradish dressing and set aside 

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a medium-high heat

Once hot, add the breaded chicken and cook for 4-5 min on each side until golden

Tip: add more oil if your pan is looking a little dry 

Once cooked, transfer to kitchen paper (keep the pan!) – these are your chicken schnitzel

Return the pan to a high heat and cut the remaining lemon into wedges

Once the pan is hot, add the lemon wedges to the pan and cook for 1 min on each side or until they're slightly browned – these are your caramelised lemons 

Once done, add the drained potatoes to the bowl with the diced apple, spring onion and chopped chives and give everything a gentle mix