Crispy goodness

What you’ll need for the schnitzel

• 4 skinless and boneless Cocorico chicken breasts
• 2 large eggs
• 1 tbsp Dijon mustard
• Sea salt and pepper
• 2 cups bread crumbs or panko
• 2 tbsp coconut oil
• 2 tbsp butter

For the roasted potatoes

• 1 kg baby potatoes
• 3 tbsp olive oil
  
  

How to make it

1. Preheat oven to 225°C. Coat the washed baby potatoes with olive oil and transfer to a lined baking dish. Roast the potatoes for 20 minutes until tender.
2. Pound chicken breasts down to 0.5 cm thickness. Sprinkle each piece with sea salt and pepper.
3. Beat the 2 eggs with the Dijon mustard in a bowl. In another bowl, pour in the breadcrumbs.
4. Dip each chicken piece into the egg mixture then press into the breadcrumbs, fully coating each chicken breast.
5. In a skillet, warm 1 tbsp of coconut oil with 1 tbsp of butter on medium-high heat. Add two chicken breasts to the skillet and cook until golden on both sides. This should take 10 minutes.
6. Remove and transfer to a paper-lined plate. Add the remaining 1 tbsp of coconut oil and 1 tbsp of butter and cook the other two chicken breasts.
7. Remove the cooked potatoes from the oven and sprinkle with sea salt and pepper. Plate next to the schnitzel with a lemon wedge.