Chicken Schnitzel with Tomato Salad and Butter Lettuce with Goats Cheese

CHICKEN SCHNITZEL INGREDIENTS

What’s in the box

• 2 x 200 g chicken breasts, each breast cut on an angle into two (making 4 fillets)

• 180 g panko crumbs

• 80 g of grated parmesan

• 1 egg

• 1 lemon What you’ll need from your pantry

• 80 ml olive oil

• 80 g butter

• Salt and pepper

METHOD

1. Cut each breast on an angle and cut into two, you will have 4 fillets.

2. Break an egg and whisk with a fork in one bowl then in another bowl mix the parmesan and panko crumbs. Put the chicken in the egg then lightly press into the mix crumbs and parmesan, just like a schnitzel.

3. Heat the oil and pan fry the crumbed chicken breast and turn over once golden brown. Before you finish cooking, add the butter and let it foam up to a beautiful nut brown.

4. Take it out and serve on a plate with a wedge of lemon

TOMATO SALAD INGREDIENTS

What’s in the box

• 1 large handful basil leaves, plus extra to serve

• ½ small garlic clove

• Juice of ½ lemon, or to taste

• 4 large heirloom tomatoes, thickly sliced or cut into wedges

• 200 g (7 oz) mixed cherry tomatoes, halved or thickly sliced

• 1 small red onion, sliced into 3 mm ( inch) thick rounds

• 1 garlic clove, peeled and halved

• 1 small red chilli, split in half

• 185 ml (6 fl oz/¾ cup) white wine vinegar What you’ll need from your pantry

• 80 ml (2½ fl oz/ cup) extra-virgin olive oil

• 1 teaspoon caster (superfine) sugar

• 1 teaspoon sea salt

• ½ teaspoon coarsely cracked black peppercorns

METHOD

1. To make the quick-pickled onion, separate the onion slices into rings, place in a sieve over the sink and slowly pour over hot water from a just boiled kettle to blanch. Drain well, then place in a sterilised glass jar along with the garlic and chilli. Stir the vinegar, sugar, salt and peppercorns in a jug to dissolve, pour over the onions to cover completely, then seal and refrigerate for at least 3 hours and up to 2 weeks.

2. Combine the basil, garlic and a good pinch of sea salt in a mortar and pestle and pound to a rough paste. Add the olive oil and lemon juice to taste, pound to combine, then season to taste.

3. Arrange the tomatoes on a platter and scatter with some extra basil leaves. Drain some of the quick-pickled onion and scatter over the tomatoes, then drizzle with the basil dressing.

BUTTER LETTUCE WITH GOATS CHEESE INGREDIENTS

What’s in the box

• 100 g (3½ oz/⅔2/3 cup) sugar snap peas

• 100 g (3½ oz/½ cup) beanettes

• 3 preserved lemon quarters, rinsed

• 2 butter lettuces, outer leaves discarded

• 2 baby cos lettuces, outer leaves discarded

• 1 large handful mint leaves

• 100 g (3½ oz) goat’s cheese

• Juice of 1 lemon, or to taste What you’ll need from your pantry

• 60 ml (2 fl oz/¼ cup) lemon-pressed olive oil (see note)

NOTE: Lemon-pressed olive oil is made by coldpressing halved lemons and olives together to create an olive oil infused with lemon flavour. You can buy this oil at many delicatessens and some supermarkets.

METHOD

1. Blanch the peas and beans together in a saucepan of boiling salted water for just 2–3 minutes until tender, then drain and refresh in iced water. Drain again, then trim the ends and string the beanettes (optional).

2. Use a small, sharp knife to cut the pulp from the preserved lemons and discard, then thinly slice the rind into strips.

3. Separate the lettuce leaves and tear some of the larger ones into pieces, then cut the hearts of the cos in half. Wash in a large bowl of water, drain well and arrange in a serving bowl. Scatter with peas, broad beans, preserved lemon and mint, then crumble the goat’s cheese over the top.

4. Whisk the lemon oil and lemon juice in a separate bowl to combine, season to taste, then drizzle over the salad to serve.