Sesame chicken schnitzel with green goddess potato salad

Name: Sesame chicken schnitzel with green goddess potato salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2
Ingredients: 400 g small waxy potatoes; 2 tbsp plain flour; 1 egg; 1 tbsp milk; 70 g medium matzo meal or dried white breadcrumbs; 3 tbsp white sesame seeds; 3 tbsp black sesame seeds; 2 chicken breasts; 1 head chicory, leaves finely sliced; 200 ml vegetable oil, for frying; ½ lemon, in wedges, to serve

Is there a better dinner than some form of breaded chicken and a herby salad? No. Once you discover the endless possibilities of green goddess dressing, you'll never look back. It's loved and adored for a reason, and can be customised with what you have in your kitchen. "Serving it with a potato salad alongside a sesame-crusted schnitzel is weeknight heaven for me", says Waitrose cook Charmaine Katz who has created this midweek marvel for our YouTube series, Let's Cook. Follow Charmaine on Instagram.

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Serves2
CourseMain meal
Prepare30 mins
Cook20 mins
Total time50 mins

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400g small waxy potatoes
2 tbsp plain flour
1 egg 
1 tbsp milk
70g medium matzo meal or dried white breadcrumbs
3 tbsp white sesame seeds
3 tbsp black sesame seeds
2 chicken breasts
1 head chicory, leaves finely sliced
200ml vegetable oil, for frying
½ lemon, in wedges, to serve

For the green goddess dressing

25g pack flat leaf parsley
½ x 20g pack dill
½ x 20g pack chives
2 anchovies
2 tbsp nonpareille capers
1 clove/s garlic
½ unwaxed lemon, zest and juice
150g strained Greek-style yogurt
2 tbsp olive oil

Put the potatoes in a medium pan with a generous amount of salt, cover with cold water and bring to the boil. Once boiling, reduce the heat and simmer for around 10 minutes or until the potatoes are cooked through. Drain and allow to steam dry. When cool enough to handle, cut into quarters, then set aside in a large mixing bowl.
Meanwhile, prep the coating ingredients. Spread the flour on a tray or large plate. Beat the egg and milk in a shallow bowl or a lipped tray. Finally, tip the matzo meal and sesame seeds onto a third large plate or tray. Season each generously with salt and pepper and mix.
To make the schnitzels, use a sharp knife to cut open (butterfly) the chicken breasts lengthways so they are roughly the same width all over. Cut out a large sheet of baking parchment and fold in half. Put one butterflied chicken breast inside with the open edge furthest from you, then bash using a rolling pin until the chicken breast is around 1cm in thickness all over. Repeat with the other chicken breast. Dip each breast, one at a time, in the flour, shaking off any excess. Dip into the egg mixture, then finally into the matzo-sesame mix. Set aside on a baking tray, loosely covered.
To make the dressing, put all the ingredients into a blender and whizz until smooth. Taste and season with salt, if needed. Put half the dressing in an airtight container in the fridge – it will keep for up to 3 days.
To cook the schnitzels, heat a large frying pan (ideally 23cm) over a medium-low heat and add the oil. Once hot, test to see if it’s ready by dropping a few breadcrumbs in; they should gently sizzle. Gently lay one chicken breast in the pan (away from you to avoid oil splashes) and look for a gentle sizzle. Use a fish slice to ensure the schnitzel isn’t sticking to the pan, then turn the heat down to low. Cook for 4-5 minutes, until lovely and golden underneath. Turn and cook for a further 2 minutes or until the chicken is cooked, the juices run clear and no pink meat remains (a meat thermometer should reach 70ºC). Transfer to a wire rack set over a tray to rest and season with sea salt (in a low oven to keep warm, if you like). Repeat with the remaining schnitzel.
To serve, dress the potatoes with half the green goddess dressing, add the sliced chicory and season, then tumble until well-dressed and combined. Serve the schnitzel with the potato salad and lemon wedges for squeezing over.