Coronation Smashed Potatoes with Chicken Schnitzel

This is the ultimate mid week meal. Crispy chicken, schnitzel style, studded with nigella seeds and served with a delicious smashed potato salad drenched with creamy, spicy coronation chicken dressing.

1 hour prep

1 hour cook

Serves 4-6

Hugh Woodward

Ingredients

Smashed Potato Salad

1kg new potatoes, cooked

1 tbsp whole garam masala

2 tbsp olive oil

1 tbsp flaked sea salt

4 tbsp Greek yoghurt

2 tbsp mayonnaise

1 tsp turmeric

2 tsp mild curry powder

2 tbsp mango chutney

1 whole sliced cucumber

30g toasted flaked almonds

40g pomegranate seeds

a handful Bombay mix

Schnitzel

4 chicken breast

100g plain flour

3 beaten eggs

50g panko bread crumbs

1 tbsp nigella seeds

Ours omits the controversial raisins (chuck them in if you are that way inclined) and serves it with a sprinkle of Bombay mix for extra crunch and spice.

Method

Preheat the oven to 180°C. Begin by lining a baking sheet (or two if you need) with greaseproof paper. Toss the potatoes with the oil and the garam masala spices then squash them with something small and flat - a glass is ideal. drizzle with olive oil and sprinkle with flaked sea salt then roast until they are crispy.

Mix the ingredients for the dressing and toss with the other ingredients to make the salad.

Bash the chicken breasts until they are of an even thinness. Dip them in the flour, the egg and finally the breadcrumbs mixed with the nigella seeds. Deep fry until cooked through and serve with the potato salad with a garnish of pomegranate seeds and Bombay mix.