Actor Lisa McGrillis Cooks Chicken Schnitzel and Potato and Cucumber Salad
Well, I absolutely loved cooking with Actor Lisa McGrillis for this, the final episode in series 4 of 5 O’ Clock Apron Podcast. I drove to London for the recording, cooking with Lisa in her home kitchen. Recreating Lisa’s grandmother’s recipe here for you all to make at home in your kitchen. Listen to the podcast wherever you get your music & podcasts, you can also watch it on YouTube. The premise of the podcast is for me to cook alongside every profession other than my own, and this series hasn’t disappointed! For the next, I already have a pilot, an undertaker & an opera singer lined up. Everyone can cook something & I want to know what!
Please listen to the podcast, it’s a great episode. Available wherever you listen to your podcasts and music, Spotify for example, it is also available on YouTube.
INGREDIENTS
Feeds x 2 people
2 chicken breasts, laid between x2 sheets of greaseproof & bashed flat with a rolling pin, see reel
3 tbsp seasoned flour
1 egg, beaten
Approx 50g fresh breadcrumbs
500g new potatoes, peeled & cut to size
200ml double cream
1tsp caster sugar
1 tbsp white wine or cider vinegar
Salt & pepper.
1 cucumber
1 shallot, v finely diced
Small bunch of parsley, mint or tarragon, finely chopped
METHOD
Bash chicken breasts out flat & an even 1 1/2cm, see reel. Dip in seasoned flour, then egg mix, then breadcrumbs.
Meanwhile boil potatoes in well salted water until cooked, drain. In a bowl mix cream, vinegar & sugar together, season with salt & pepper.
Thinly slice cucumbers, use a peeler here, & salt them, then squeeze out as much liquid as you can.
Add these salted cucumber ribbons to the warm drained potatoes, add the shallot & herbs & dress with the cream.
Fry the chicken schnitzel in a spot of oil for around 4 - 5 mins over medium heat on each side till crisp & chicken is cooked through.
Serve the warm potato salad with the chicken schnitzel.