Lemon and Herb Chicken Schnitzel with Celeriac Remoulade

Steps

1. Cook mash Bring a medium pot of salted water to the boil. Dice potatoes 2cm and add to pot. Cook for 12-15 minutes, until very soft. Drain and mash with first measure of butter, milk and salt, until smooth. Season to taste and set aside, covered, to keep warm.
2. Make remoulade Cut celeriac and apple into matchsticks (grate for a speedier recipe), then thinly slice spinach. Toss in a medium bowl. Mix with remaining remoulade ingredients and season to taste. Thinly slice shallot, set aside.
3. Crumb chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Place seasoned flour, egg and panko into three separate bowls, then lightly whisk egg. Coat each piece of chicken first in seasoned flour, then egg, then panko, shaking off excess as you go. Set aside.
4. Make gravy In a small pot, melt second measure of butter. Cook shallot on medium-high heat, for 1-2 minutes, until soft. Add gravy spices and cook for about 1 minute. Add chicken broth and bring to a simmer. Cook for 2-3 minutes, then remove from heat and whisk through sour cream. Season and set aside, to keep warm.
5. Cook chicken Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook chicken for 2-3 minutes each side (depending on thickness), or until golden and cooked through. Set aside, to rest for about 2 minutes. Slice thinly
6. To serve Divide creamy mash between plates and spread. Top with chicken schnitzel, a drizzle of gravy and place celeriac remoulade on the side.