This dish is a favourite when it comes to weeknight dinner! Nothing gets your mouth watering quite like a crispy chicken schnitzel with mushy peas.

SERVES 4 // COOKING TIME 55 min

INGREDIENTS
For the chicken schnitzel
4 chicken breasts
1 cup buttermilk
1 tbsp mustard
2 tsp paprika
1 cup flour
¼ cup oats
2 cups breadcrumbs
¼ tsp baking powder
1 tsp sea salt
1 tsp pepper
4 tbsp vegetable oil
For the mushy peas
¼ cup butter
1 onion, thinly sliced
3 cups peas

METHOD
For the chicken schnitzel
1. Working one at a time, place a chicken breast between 2 pieces of cling film. Use a rolling pin to flatten them.
2. To make the marinade, whisk together the buttermilk, mustard and paprika. Season.
3. Pour the marinade over the chicken breasts and allow to marinate in the fridge for at least 3 hours or overnight.
4. Combine the flour, oats, breadcrumbs, baking powder, sea salt and pepper.
5. Once marinated, roll each chicken breast in the dry mixture, until it is fully coated.
6. Heat some oil in a pan over medium-high heat. Fry each chicken schnitzel until cooked through, about 5 minutes on each side. Drain on paper towel.
For the mushy peas
1. Melt the butter in a pot over medium heat. Fry the onion until soft and translucent, about 5 minutes.
2. Add the peas and just cover with water. Pop the lid on and simmer gently over low heat for 15–20 minutes, until soft.
3. Season to taste, drain if necessary and mash. Serve with the chicken schnitzel.

Recipe & styling: Elizabeth Mackenzie
Photography: Andreas Eiselen // HMimages.co.za

Thinking about going meat-free? Try these brinjal schnitzels with coriander mayo!

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