The dish with the chicken and the egg //Chicken Schnitty & Roasted Cauliflower

This recipe really hits different. Big, bold flavours & super moorish. Get in ma belly.

This recipe consists of a few techniques which over time you'll really come into your own. To begin with it may be new territory but stick at it!

So without further adieu, here's my recipe. Remember colour is flavour, so ensuring you achieve the golden colour on your schnitzel will really help it pop.

Ingredients

For the chicken (feeds 2)

1 x chicken breast, sliced in half

1 x egg

50g flour

100g(ish) Breadcrumbs

1 x tsp Kashmiri chilli

2 x tsp cumin

S&P to taste

For the cauliflower

1 x cauliflower, cut in half

3 x tsp cumin

3 x tsp Kashmiri chilli

2 x tbsp olive oil

2 x tbsp tandoori masala

1 x tbsp garam masala

Juice of 1/2 lemon

Method

Bring a pot of salted water to boil and blanch the cut cauliflower for 5 minutes. Whilst this is on, get the oven on to 180C.

Mix the above ingredients together to make the paste for the cauliflower and tip over the cauliflower (now removed from the water). Place in the oven and cook until tender, basting during this process.

Get the pane mix going and prep your pan with a neutral oil about 1 inch deep. Before you start, you'll need to flatten your chicken to ensure it cooks quickly and retains its moisture whilst being super crispy on the outside. To do this, get a clean chopping board, lay a piece of cling film over the top and gently flatten with a kitchen mallet until it is about 1-1.5cm high and even. To pane, follow this process; Flour, egg, breadcrumbs. In the flour mix, add the Kashmiri chilli and cumin, then dip in the egg then breadcrumbs.

When you're about 10 minutes out from the cauliflower being cooked, bring your oil up to 180C and cook the chicken for about 90 seconds each side (until the chicken is 73C internal temperature. To give a bit of context, the cauliflower should take about 30 minutes to cook in the oven, but use the knife test to check its doneness. Let the chicken sit for a few minutes on a wire rack while you sort the cauliflower out and serve with a chilli mayo and sweet pickle. A squeeze of lemon to finish will really lift the dish too!

Buon Appetito, TFB