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Ingredients

2 skinless, boneless chicken thighs
1/2 cup plain flour
1 cup buttermilk or 1 beaten egg
1 pack Proper Crisps x Al Brown Habanero Mustard Crisps
Sea salt, for seasoning
Neutral oil, for frying

To Serve:
Cucumber ribbons
Thinly sliced radishes
Finely chopped chives
Lemon wedges, for squeezing
Olive oil, for drizzling
Fresh dill, to garnish
Al Brown Habanero Mustard Mayonnaise

Preparation

Line a chopping board with cling film, place the chicken thighs on top then lay another sheet of cling film on top. Using a rolling pin, bash the chicken thighs until they are about half the thickness. Peel away clingfilm and season the chicken with salt

Open the bag of Proper Crisps. Using a rolling pin, crush the crisps into a fine crumb.

Place the flour, buttermilk/egg and crisp crumbs into three separate shallow bowls. Dip the chicken into the flour, then the buttermilk/egg and finally the crisp crumb – patting the crumbs into the chicken. Set aside.

Heat 3cm of neutral oil in a large frying pan on medium-high heat. Fry the chicken for about 4 minutes each side, until golden and cooked through. Set the chicken aside to drain on a wire rack.

Toss the cucumber, radishes and chives together with a pinch of salt, a drizzle of olive oil and a squeeze of lemon juice.

Serve the schnitzel with the salad, mustard mayonnaise and a handful of habanero mustard crisps (if desired). Garnish with the lemon wedges and dill.