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Grandpa’s Schnitzel and Potato Salad
by Athena, Daphne and Claude
Ingredients
Schnitzel:
Chicken breast fillet, skinned and flattened Plain flour (sifted)
Butter
Breadcrumbs
Eggs, beaten and seasoned with salt and pepper
Lemon wedges
Method
Schnitzel:
1. Put the flour, beaten egg and
breadcrumbs into 3 separate bowls.
2. Coat the chicken in flour, then dip
in the egg bowl and cover in bread
crumbs.
3. Fry in foaming butter for 5 minutes,
both sides.
Serve with a lemon wedge.
4. Finished schnitzel can be reheated
to serve later. Simply put on a baking tray with some butter in the oven at 180C.
Potato salad:
5. Boil potatoes in skins for 20
minutes. Drain them and put them
aside to cool.
6. Fry the chopped onions and grill the
streaky bacon.
7. Then chop the cool potatoes into
1cm pieces and put into a bowl.
8. Cut the bacon into small pieces and
add to the bowl with the fried
onions and sliced gherkins.
9. Finally mix together with
mayonnaise, salt and pepper and serve.
Potato salad: Potatoes in skins Chopped onions Sliced gherkins Streaky bacon Mayonnaise