Chicken Schnitzel With Sweetcorn Bulgur

Boil a kettle

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Add the bulgur wheat to a pot with plenty of salted boiled water (the same as you would for pasta) and cook over a high heat for 10-15 min or until tender with a slight bite, then drain and return to the pot

Meanwhile, place your hand on the chicken breast[s] on a chopping board

Slice in half as if you were cutting a burger bun, so you are left with 2 [4] thinner pieces

Add a couple of handfuls of flour to a plate

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

Add the panko breadcrumbs to a plate

Dip the chicken in the flour, tap off the excess, then into the egg and finally press it into the breadcrumbs firmly to evenly coat all over 

Heat a large, wide-based pan (preferably non-stick) with 5-6 tbsp vegetable oil over a medium-high heat

Once very hot, add the panko crusted chicken and cook for 2-3 min each side or until golden 

Transfer the golden chicken to a baking tray (keep the pan for the next step) and put it in the oven for 6-10 min or until cooked through (no pink meat!)

Meanwhile, wipe the pan clean and return it to a medium-high heat with a knob of butter

Once hot, add the drained sweetcorn with a pinch of salt and cook for 4 min until it starts to brown slightly and smell sweet

Combine the chilli jam, red wine vinegar and mayonnaise with 1 tbsp [2 tbsp] olive oil and a pinch of salt and pepper – this is your chilli mayo

Meanwhile, trim then slice the spring onion[s] finely

Stir the drained bulgur and spring onion into the sweetcorn and remove it from the heat – this is your sweetcorn bulgur

Taste for seasoning, adding more salt and pepper if needed