Ultimate Parmigiano Crumbed Chicken Schnitzel

Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs and Parmigiano Reggiano into another medium bowl. Season with salt and pepper.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat with enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan, and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary. 

Transfer the chicken to a baking tray.

Pop the broccoli and baby plum tomatoes alongside. Scatter with the garlic, a drizzle of oil and a pinch of salt and pepper. Toss to coat. TIP: Use two baking trays if necessary.

Bake the chicken and veg on the middle shelf of your oven until cooked through and tender, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

Discard the oil from the chicken pan.

If you'd prefer to, boil your broccoli in step 5 while the sauce cooks, for 3-5 mins until tender. Season with salt and pepper.

Wipe out the (now empty) frying pan and return to medium heat.

Add the mustard (add less if you'd prefer), chicken stock paste, creme fraiche and water for the sauce (see pantry for amount).

Bring to a boil and simmer until thickened slightly, 2-3 mins. Remove from the heat.

Once the potatoes have cooked, sprinkle over the truffle zest.