Chicken Cutlet With Celeriac Remoulade - cooking recipe

Ingredients

1 None celeriac, peeled, shredded or grated
1 None lemon, juiced
1 cup mayonnaise
1/2 cup Greek yogurt
3 tbsp Dijon mustard
6-8 sprigs fresh parsley, leaves finely chopped
2 None tart apples, grated
None None Chicken Cutlets
7 slices whole-grain bread
2 None lemons, zested
2 tbsp fresh parsley leaves, roughly chopped
3 1/2 tbsp butter
1/2 cup all-purpose flour
4 None eggs, lightly whisked
3 None chicken breasts, each sliced horizontally into thirds to make 9 cutlets
2 tbsp butter
2 tbsp olive oil
None None lemon wedges, to serve
None None salad, to serve

Preparation

Toss celeriac in lemon juice to prevent browning. Add mayonnaise, yogurt, mustard, parsley and grated apple. Toss to combine then chill until required.
In a food processor, pulse bread, lemon zest, parsley and butter until mixture resembles coarse breadcrumbs. Set aside. Dredge chicken cutlets in flour, egg then breadcrumbs.
In a large frying pan, heat butter and olive oil. Fry chicken until golden and cooked through. Serve with remoulade, lemon wedges and salad.