Cajun-Crumbed Chicken Schnitzel with Dijonnaise Potato Salad

Steps

1. oven to 230oC. Line an oven tray with baking paper. Bring a large pot of salted water to the boil.
2. Cook potatoes in pot of boiling water for about 15 minutes, until just cooked. Drain, run under the cold tap then leave to drain well.
3. In a bowl, whisk together egg, milk and mustard. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice horizontally to make 2 thin steaks. Place chicken in bowl with egg/milk mixture and set aside to soak for a few minutes.
4. Whisk all Dijonnaise ingredients together in a large bowl until smooth. Trim ends off beans and thinly slice on an angle; dice tomatoes 1cm; roughly chop baby kale; finely slice spring onions. Set all aside in bowl with Dijonnaise and toss to combine.
5. Combine breadcrumbs, mild Cajun spice seasoning, salt and pepper on a plate. Shake excess milk off chicken then coat in crumb mixture. Heat a drizzle of oil in a large fry-pan on medium heat.
6. Cook chicken, in batches, for about 3 minutes each side (depending on thickness), until cooked through. Wipe pan between batches and add more oil as needed. Reduce heat if crumb starts to burn. Slice schnitzel thickly. Add potatoes to bowl with salad, toss and season with salt and pepper.
7. divide Dijionnaise potato salad and slices of Cajun-crumbed chicken schnitzel between plates. Squeeze lemon juice over schnitzel just before serving.