Nanny Judy's famous chicken schnitzels with potato latkes and boscaiola sauce

Grandmother knows best, as Taylor Auerbach proved with this traditional main on Come Dine With Me Down Under. Serves 5

For the schnitzel
12 boneless chicken thighs, skin removed
Rice flour
3 eggs
Rosemary or mixed herbs
Peanut oil, for frying
For the potato latkes
800g potatoes, finely grated
1 Spanish onion, grated
2 eggs
40g plain flour
40g matzo meal
2 tsp dried mixed herbs
Small pinch of cumin
Small pinch of paprika
For the boscaiola sauce
For the Sauce
1 tbsp oil
2 rashers bacon, chopped
3 handfuls sliced onion
Splash of white wine
3 handfuls button or chestnut mushrooms, sliced
500ml cream
6 tsp grated parmesan cheese
2 eggs

For the potato latkes, drain the excess water from the potato using a clean tea towel. Mix the potato with the onion, egg, flour, matzo meal, mixed herbs, cumin, paprika and salt and pepper. Heat some oil in a frying pan and drop spoonfuls of the mixture into the pan and fry until golden.

For the schnitzel, beat the chicken thighs lightly with a mallet until evenly thin. Coat the chicken in rice flour and shake off the excess. Dip in beaten egg then coat well in breadcrumbs and rosemary. Heat some oil until hot and fry the schnitzels until golden on both sides and cooked through.

For the sauce, heat the oil and fry the bacon and onion until soft. Add a splash of wine and bubble for 30 seconds, then add the mushrooms and cook until soft. Add the cream and parmesan and bubble until thickened. Add the eggs and heat very gently for a few minutes before serving with the chicken


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