Chicken Schnitzel and Baked Potatoes

• • 3-4 thin slices of chicken breast, passed through a grinder (or pounded thin)
• • 2 eggs
• • 250 all-purpose flour
• • Panko (Japanese breadcrumbs)
• • Salt
• • Pepper
• • Oregano
• • Smoked paprika
• • 200-250 oil for frying

For the Potatoes

• • 2 potatoes
• • 100 butter
• • 40 cream (heavy cream)
• • 120 Parmesan cheese
• • A little nutmeg
• • Chives or fresh spring onion for garnish

For the Mustard-Mayonnaise Sauce

• • 50 mustard
• • 100 mayonnaise
• • 5 smoked paprika

For the Pickles

• • 1 gherkin/small cucumber
• • 1 onion
• • 2 hot peppers
• • 150 red vinegar
• • 1 bay leaf (optional)
• • 3-4 black peppercorns (optional)

For the Potatoes:

1. 1. Rinse the potatoes, cover them with parchment paper, and place them on a baking tray. Bake in a preheated oven at 180°C for 30-40 minutes or until soft. To check if they are cooked, insert a knife into the potato; if it meets no resistance, they are ready. Let them cool.
2. 2. Cut the potatoes in half, but not all the way through, and carefully open them, scooping out the baked flesh. Place the flesh in a bowl and add the butter, cream, and nutmeg. Mix and stuff the potato skins.
3. 3. Sprinkle with Parmesan cheese and bake in a preheated oven at 180°C for 20-25 minutes or until the Parmesan is golden brown.

For the Pickles:

1. 1. Slice the cucumber, onion, and peppers into rounds and place them in a bowl.
2. 2. Add the vinegar, bay leaf, and black peppercorns, if using.
3. 3. Set them aside until you prepare the rest of the components.

For the Chicken:

1. 1. Sprinkle the chicken fillets with salt, pepper, oregano, and smoked paprika.
2. 2. Coat them in flour, then the beaten eggs, and finally the Panko breadcrumbs.
3. 3. Heat the oil in a frying pan and when hot, fry the fillets until golden brown on both sides.

For the Mustard-Mayonnaise Sauce: