Cajun Crumbed Chicken Schnitzel with Dijonaise Potato Salad

Steps

1. Prep and cook potatoes Preheat oven to 230oC. Cut potatoes into quarters, about 2cm. Add to a large pot and cover with hot tap water. Cook for 20-25 minutes with the lid on, until tender. Drain, run under a cold tap then leave to drain well.
2. Prep chicken 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.
3. Prep veggies Trim ends off beans and thinly slice on an angle; dice tomatoes 1cm; roughly chop spinach; finely slice spring onions. Set all aside in bowl and toss with first measure of honey mustard mayo.
4. Prep crumb Combine breadcrumbs, mild Cajun spice seasoning and a pinch of salt and pepper on a plate. Shake excess milk off chicken then coat in crumb mixture. The spice mix is very mild, so it’s suitable for the whole family. Use the whole pack of Cajun spice seasoning if you prefer a little more of a Cajun hit!
5. Cook chicken Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken, in batches, for 3-5 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 chicken thickly. Add potatoes to bowl with salad, toss and season. Cut lemon into wedges.
6. Serve potato salad topped with chicken. Drizzle with honey mustard mayo and a lemon wedge.