Method

• Slice each chicken breast into four thin slices and beat between two sheets of plastic until they are even and flat
• Combine crumbs, Parmesan cheese, parsley, melted butter with chillies and mustard
• Pané the schnitzel in flour, egg and crumbs
• Heat the oil and gently fry until golden brown and cooked through
• Drain on kitchen paper and keep warm
• Serve with roasted garlic and rosemary potatoes and lemon aïoli
• In a food processor mix yolks, garlic, lemon juice and mustard
• With a blender on high gradually pour in the oils being careful not to pour too quickly or the mixture will split
• Adjust thickness with a little water if needed