Wild Garlic Chicken Schnitzel

Part of our “One Chicken, Six Meals” vid.

Done in 1 hour

Serves 1

Dish by Hugh Woodward

Ingredients

What you'll need:

150gsoftened butter

50gwild garlic, blanched and chopped

1 tsplemon juice

to tastesea salt

1chicken breast, skinless

50gflour

2eggs, beaten

40gpanko

1 litresunflower oil

to servefries

The Austrian classic given a spring twist and served with fries.

Method

In a food processor, blitz the butter, wild garlic, lemon juice and salt until thoroughly combined. Set aside somewhere room temp.

Preheat the oil to 170°C. Pound the chicken breast flat with a rolling pan and season liberally. Place the flour, eggs and panko in separate bowls. Season them all with a little salt.

Dip the breast in the flour, then the eggs, then the panko. Fry the schnitzel in the oil until crispy and cooked through.

Serve with the wild garlic butter and fries.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.