Ingredients
- For the chicken schnitzel:
- 2 chicken breasts
- 80g plain flour
- 2 eggs mixed with 50ml milk, for egg wash
- 80g panko breadcrumbs
- Sea salt
- For the garlic butter:
- 150g butter
- 4 whole garlic cloves
- 1tbs diced chives, plus extra for garnish
- Black pepper
- For the creamed leeks:
- 20g butter
- 1tbs vegetable oil
- 2 small leeks, sliced
- 200ml chicken stock
- 180ml cream
- 1tbs wholegrain mustard
- 1tbs chopped fresh parsley
- Sea salt and pepper
- For the fried eggs:
- 1tbs vegetable oil
- 2 eggs
- 1 lemon, for wedges
- Place the chicken breasts in between two large sheets of cling film. Using a rolling pin, bash the chicken breasts and flatten evenly until approximately ½ cm thick.
- Set up three bowls: one with the flour in it, one with the egg wash, and one with the breadcrumbs. Season the flour with salt. Dip the flattened chicken breast in the flour, followed by the egg wash, followed by the breadcrumbs. Repeat the process a second time to make sure they are fully coated, then set aside.
- In a small pot, add the butter and whole garlic cloves. Allow to simmer gently over a low heat for seven-eight minutes, then remove from the heat and allow to cool slightly before finishing with diced chives and a pinch of black pepper.
- Heat a non-stick pan and add the butter and oil. Add the sliced leeks and cook for two-three minutes over a low to medium heat until softening. Add the stock and cook for three-four minutes over a medium heat until the liquid has reduced by about half, then stir in the cream and cook for three-four minutes until thickened. Remove from the heat and finish by stirring through the wholegrain mustard, chopped parsley, and seasoning with salt and pepper.
- To cook the chicken, heat a large non-stick pan and add a good amount vegetable oil, enough to cover the base of the pan. When the oil is hot, add the breaded chicken and a knob of butter and cook slowly over a low heat until golden brown on one side, approximately seven-eight minutes, then turn and cook on the other side for another six-seven minutes or until golden brown. Remove the schnitzel from the pan and place on a plate lined with some kitchen paper to remove excess oil, then serve immediately.
- When you turn the chicken in the pan, heat 1tbs of vegetable oil in another non-stick pan on a medium heat. Carefully crack the eggs into the pan, then lower the heat and cook for three-four minutes until the white is set and yolk still runny.
- Spoon the creamed leeks on to plates and add the crispy chicken schnitzel. Spoon some of the garlic butter on to the chicken, then add the fried egg. Garnish with some more diced chives and black pepper. Serve with a lemon wedge.
