Hash Brown Crusted Chicken Schnitzel with Wintery Salad

Let’s make it

1. Slice each chicken breast horizontally through the middle to make four thinner pieces. Place between two sheets of baking paper and gently bash until an even 1 cm thickness.
2. Grate the Agria potatoes onto a clean tea towel. Gather up the towel and squeeze as hard as you can to remove as much moisture as possible. The drier the potato, the crispier the schnitzel.
3. Place the grated potato in a shallow dish and mix through the G Banger and Man Grind. (or black gold, season really well)
4. Place the flour in a second shallow dish and the beaten eggs in a third.
5. Coat each piece of chicken in flour, shaking off the excess, then dip into the egg.
6. Press a generous layer of grated potato firmly onto both sides of the chicken. Really squish it on so the hash brown coating sticks.
7. Heat a generous layer of neutral oil and the butter in a large frying pan over medium heat.
8. Carefully add the chicken and cook for 5–6 minutes on the first side without moving it, until the potato is deeply golden and crisp.
9. Carefully flip the chicken using a wide spatula, then cook for another 5–6 minutes. Lower the heat slightly if the potato is browning too quickly. The chicken should be completely cooked through and the hash brown crust super crispy.
10. Transfer to a wire rack or paper towels while you cook the remaining schnitzels, adding more oil as needed.
11. For the salad, add the cabbage, spinach, apple, red onion, walnuts and feta to a large serving bowl.
12. Toss the miss aple dressing through the salad just before serving.
13. Serve the hash brown schnitzels straight away with a huge pile of wintery salad alongside.