dukkah-crumbed chicken schnitzel

  • 500g small sweet potatoes (kumara), thinly sliced with a mandolin
  • ¼ cup (60ml) extra virgin olive oil, plus extra for brushing 
  • ¼ cup (35g) plain flour 
  • sea salt and cracked black pepper 
  • 2 eggs 
  • ¼ cup (60ml) milk 
  • 1 cup (140g) store-bought dukkah 
  • ½ cup (35g) panko (Japanese) breadcrumbs 
  • 4 x 180g chicken breast fillets, halved horizontally 
  • watercress leaves and lemon wedges, to serve
  1. Preheat oven to 180°C. Brush the sweet potato with oil and place on oven trays lined with non-stick baking paper. Roast for 10–12 minutes or until crisp. Set aside.
  2. Place the flour, salt and pepper in a medium bowl. Place the egg and milk in a separate bowl and whisk to combine. Place the dukkah and breadcrumbs in a third bowl.
  3. Dust the chicken in the flour, dip into the egg mixture and press into the dukkah crumbs to coat. Heat half the oil in a large non-stick frying pan over medium heat. Cook half the schnitzels for 3 minutes each side or until golden and cooked through. Repeat with the remaining oil and schnitzels. 
  4. Divide between plates and serve with the sweet potato crisps, watercress and lemon wedges. Serves 4.
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