Green peppercorn chicken schnitzel with sherry-laced creamed spinach

Step 1

Cook the chips or potatoes according to pack instructions. Meanwhile, pull the mini fillets away from the underside of the chicken and save for another meal. Place the chicken breasts, one at a time, between sheets of baking parchment and use a rolling pin to flatten them to approx 5mm thick all over, and about the same size as an outstretched hand.

Step 2

To breadcrumb the chicken, take three side plates. In the first, combine the ground pepper, salt and flour. Add the beaten egg to the second, and the crumbs to the third. Roll 1 piece of chicken in the seasoned flour, fully coat in the egg, then cover in breadcrumbs. Transfer to a baking sheet, repeat, and set aside.

Step 3

Melt the butter in a wide sauté or saucepan set over a medium heat. Add the garlic, soften for 1 minute, then add the spinach and a splash of water. Leave it to wilt for 2-3 minutes, turning occasionally. Create a gap and add the sherry. Allow to bubble and steam for 40 seconds, then stir in the cream. Simmer for 3-4 minutes, then keep warm and season to taste. It should be loose and luscious

Step 4

When the spinach is nearly done, add 120ml (8 tbsp) oil to a pan just large enough to hold 1 piece of chicken. Place over a medium-high heat. After 30-45 seconds, carefully lay one piece of breaded chicken in the hot oil. Cook, for 45-60 seconds a side, turning 3-4 times, basting as you do, until the chicken is firm with no pink meat and the juices run clear, and breadcrumbs are golden. Transfer to a plate with kitchen paper and keep it warm while you cook the second piece. Remove any browning breadcrumbs from the pan. Add the remaining oil, then repeat with the second piece of chicken.

Step 5

Divide the creamy spinach between plates, top with the chicken, and serve with the chips or baby potatoes.