METHOD

1. To make the dill potato salad, place the potato in a medium saucepan and cover with cold water. Bring to the boil over high heat and cook for 15–18 minutes or until just tender. Drain and cool under cold running water. Drain well and allow to cool completely.
2. Place the mayonnaise, lemon rind and lemon juice in a large bowl and mix to combine. Add the potato, celery, reserved celery leaves, dill and parsley and toss to combine. Refrigerate until ready to serve.
3. Place the sourdough, lemon rind and thyme in a food processor and process into fine crumbs. Transfer to a medium tray.
4. Place the flour, salt and pepper in a medium bowl and mix to combine.
5. Place the eggs and milk in a separate medium bowl and whisk to combine.
6. Using a meat mallet+, pound the chicken evenly to 5mm thick. Dust each piece of chicken in the flour mixture, dip in the egg mixture and press into the breadcrumb mixture to coat.
7. Heat 3cm of vegetable oil in a large non-stick frying pan over high heat++. Cook the chicken in batches, turning, for 3–4 minutes or until golden and cooked through. Drain on paper towel and keep warm+++.
8. Heat the extra virgin olive oil in a small non-stick frying pan over high heat. Add the capers and cook for 1 minute or until crisp. Drain on paper towel.
9. Divide the schnitzels and salad between serving plates and top with the capers. Sprinkle with salt and pepper and serve with lemon wedges. Serves 4

NOTES
+ If you don’t have a meat mallet, you can use a rolling pin or the base of a heavy frying pan to pound the chicken.
++ To test that the oil is hot enough for frying, drop in a breadcrumb. If it’s ready, little bubbles will gather around the crumb.
+++ To keep the schnitzels warm before serving, place them on a baking tray in an oven preheated to 140°C (275°F). 

TIPS
These schnitzels can be crumbed in advance. At the end of step 4, wrap them individually in plastic wrap and freeze. Simply thaw and cook when ready to eat, as per step 5.
Serve schnitzels with lemon wedges.