Hayden Quinn's buttermilk schnitzel with bitter leaf salad
1.For the chips, preheat oven to two hundred°C. Line huge oven
trays with baking paper. Toss candy potato with olive oil and paprika.
Season. Divide among trays, and roast, turning two times, for 35 minutes
or till crisp.
2. For schnitzel, integrate buttermilk, mustard, spices and 1 tsp salt in a shallow
bowl. Add fowl and turn to coat.
Three. Marinate in fridge for at least 20 mins, then drain hen, reserving marinade.
4. Lightly whisk egg with reserved marinade in a bowl. Whiz corn cakes in a
food processor until they resemble coarse crumbs, then area in a shallow dish
. Place rice flour in every other shallow bowl. Dust chicken first with rice flour,
then dip into egg combination, and eventually coat with corn crumbs, urgent firmly.
Chill for 10 mins.
Five. For salad dressing, integrate buttermilk, mustard and lemon juice in a screw-
pinnacle jar, season, seal and shake to mix. Place salad leaves, apple and dill in a bowl.
6. Heat 2cm sunflower oil in a large frypan over medium warmth. Pan-fry schnitzel, in
batches, until golden. Drain on paper towel and season. Keep heat.
7. Toss salad with dressing, and serve with schnitzel, chips and lemon wedges.
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