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CHICKEN SCHNITZEL
Serves 2
INGREDIENTS
2 small chicken fillets
1 free range egg, beaten
Dry breadcrumbs
Canola or vegetable oil for
deep frying
POTATO WEDGES WITH PESTO DIP
Serves 4
INGREDIENTS
6 unpeeled potatoes, such
as Desiree
Canola or vegetable oil for
deep frying
1 cup torn fresh basil leaves
½ cup grated parmesan
cheese
½ cup unsalted roasted
cashew nuts, chopped
1-2 cloves garlic, peeled and
chopped
¼ cup virgin olive oil
1. Preheat oil in your Deep Fryer to 170°C.
2. Trim off tenderloins and flatten the fillets gently
but firmly with a rolling pin.
3. Dip the fillets into the beaten egg then press
into the crumbs. After a few minutes, repeat
process.
4. Place fillets into the deep fryer cooking basket
and cook for 6-7 minutes or until cooked
through.
NOTE: Time may vary slightly depending on
thickness of the chicken.
5. Lift the basket and allow to drain for a few
minutes, remove and drain on paper towel.
1. Quarter potatoes and steam until just tender.
Drain well and set aside to cool.
2. Preheat oil in your Deep Fryer to 190°C.
3. Arrange potatoes in the basket and cook
for 3-5 minutes or until crisp and golden.
Lift basket and allow to drain for a couple of
minutes.
4. To make the pesto & mayonnaise dip, place
basil and parmesan cheese in a processor
bowl or blender. Whizz until coarsely chopped,
then gradually pour in the oil with the motor
running. Remove from processor and add
cashews and garlic.
3
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