Tayto Chicken Schnitzel with Curry Mayo
I first came across this idea in a cafe in Limerick on a recent trip home. I could not believe it actually worked! I tried to re-create this 2 ways - by baking and frying. My team of taste-testers (otherwise known as roommates), much preferred the baked version, but if you prefer fried just cook for 3-4 minutes on each side on a hot pan with with olive oil.
- 2 x chicken breasts
- 3 x bags of Salt and Vinegar Tayto
- 1 tsp lemon zest
- 1 tbsp flat leaf parsley, chopped
- 1 tbsp plain flour
- 1 egg
- 1/2 cup milk
- 1 tbsp olive oil
- cracked black pepper, to taste
- 1 tbsp McDonnells curry sauce
- 3 tbsp Hellmanns Mayonnaise
- Cover the chicken breast, top and bottom, with cling film. Use a meat mallet to flatten out the chicken breasts.
- Open the bags of Tayto to let the air out. Hold the top of the bag closed and crush the Tayto in the bag until it forms crumbs.
- Put the crumbs in a mixing bowl and add the lemon zest, parsley and cracked black pepper.
- Mix the egg and milk.
- Coat the flattened chicken in flour.
- Dip it into the egg mix and then the crumb mix. Place on a plate and put in the fridge for 30 minutes to set.
- Preheat the oven to 200 degrees.
- Add the olive oil to a baking tray and place the chicken on top.
- Bake for 20 minutes.
- While baking make your curry mayo by mixing the mayonnaise and curry sauce.
- Serve with the schnitzel and top with some more parsley to garnish.
Self-confessed food fanatic Kady O Connell has immersed herself in the foodie world of Sydney for the past four years. Originally from Limerick, she now lives in Bondi working with the top food bloggers and authors in Australia. She specialises in design, cookbooks, recipe development and food photography and lives and breathes food. Kady will be sharing a new recipe with us each week based on nutritional and tasty flavours.
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