2 skinless chicken breasts <br />
50 g (2 oz) plain flour<br />
2 medium eggs, beaten <br />
100 g (4 oz) white bread <br />
1 1/2 tbsp chopped fresh thyme <br />
2 tbsp chopped parsley <br />
30 g (1 1/4 oz) Parmesan cheese, grated <br />
A little vegetable oil <br />
a knob of butter <br />
salt & black pepper 1 cucumber <br />
1 1/2 tbsp freshly chopped dill<br />
1 tbsp soya sauce <br />
1 tbsp rice wine vinegar <br />
1 tbsp mirin <br />
2 tbsp light olive oil<p>Put the chicken on a board and cover with clingfilm. Bash out using a rolling pin until very thin. Slice each breast in half.</p>
<p>Put the flour in a shallow bowl. Toss the chicken in the flour and then dip in the egg and season.</p>
<p>Tear the bread into pieces and put it in a food processor together with the herbs and Parmesan. Whiz until it forms crumbs. Tip onto a plate and coat the chicken in the crumbs.</p>
<p>Heat a large frying pan. Add a little vegetable oil and the butter. Fry the chicken for 3-4 minutes on each side.</p>
<p>Meanwhile make the salad: top and tail the cucumber, slice in half length-ways, then thinly slice into half moon shapes. Put the cucumber into a bowl with the chopped dill. Mix all the dressing ingredients together and pour over the salad.</p>
<p>Serve the hot schnitzels alongside a little cool cucumber salad and lemon wedges.</p>
Chicken Schnitzel
Mix the breadcrumbs with fresh herbs and Parmesan to make these shnitzel extra tasty
