Schnitzel Bites with Lemon-Caper Dip

Method

1. Make the dip first. Finely chop the capers, finely grate the yellow zest of the lemon and then squeeze the juice. In a bowl mix the mayonnaise, yogurt, capers, mustard, dill, lemon zest and 1 teaspoon of the juice, then taste and add more juice if you like. Chill it. Cut the remaining lemon into wedges.

   Add in this stepMayonnaise 4 tbspGreek yogurt 2 tbspCapers, drained 2 tspDijon mustard 1 tspFresh dill, chopped (or parsley) 2 tspLemon 1

2. Slice the thick part of the chicken horizontally so the whole breast is an even 1.5 cm thick, then cut it into 3 cm pieces. Pat dry with paper towel and toss with the salt and paprika.

   Add in this stepChicken breast 240 gSalt ½ tspSweet paprika ½ tsp

3. Set out three plates: flour; beaten egg; panko mixed with the parmesan. Coat the chicken in flour, then egg, then the panko mix, pressing the crumbs on firmly with your hand. Lay the pieces on a rack or plate without overlapping.

   Add in this stepPlain flour 35 gEggs 1Panko breadcrumbs 55 gParmesan, finely grated 20 g

4. Pour oil into a deep 22 cm frying pan to a depth of 1.5 cm and heat over medium-high heat for 6 min, to 170°C. It is ready when a few crumbs sizzle and float at once.

   Add in this stepSunflower oil (for frying) 550 ml

   medium-high heat

5. Fry the chicken in 2 batch(es), without letting the pieces touch. Once they are in, adjust to medium heat and fry each batch for 4 min, turning once or twice, until deep golden all over. Cut the biggest piece open: it is done when there is no pink and the juices run clear.

   medium heat

6. Drain on a rack, sprinkle with flaky salt while hot and serve in paper cones or a bowl with lemon wedges and the dip.

   Add in this stepFlaky sea salt 2 pinch