Poppy seed schnitzel

Serves 6-8 Starters and mains

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Method

Stir together the flour, onion powder, garlic powder, and paprika in a wide shallow bowl or small baking dish. Beat the eggs in another bowl. Stir together the breadcrumbs, sesame seeds and poppy seeds in a third bowl.

Using a sharp knife, carefully butterfly each chicken breast. Slice the breasts in half, then use a meat mallet to gently pound each piece to a 6mm thickness.

You should end up with 12 relatively uniform pieces of chicken breast. Season the meat on both sides. Dredge the chicken pieces in the flour mixture on both sides, shaking off the excess. Dip in the egg to coat, allowing the excess to drip off, then coat well with the seeded breadcrumbs.

Heat 6mm of vegetable oil in a large skillet set over a medium-high heat. Line a large plate with several layers of kitchen paper. Working in batches, add the coated chicken pieces to the hot pan and cook, turning once, for a total of 5-6 minutes, until crispy and cooked through. Transfer the chicken to the prepared plate to drain. Serve hot with lemon wedges on the side for squeezing. Store leftovers, covered and chilled, for up to 2 days. To reheat, arrange in a single layer on a baking tray and heat in a 200C/400F/Gas 6 oven for around 10 minutes, until completely warmed through.