Seedy Chicken Schnitzel with Winter Caesar

Lay out a piece of baking parchment or cling film on your work surface. Put 1 chicken breast on top, cover with another piece of baking parchment or cling film and then bash the chicken with a rolling pin until it’s around 3mm thick. Repeat with the remaining chicken breasts.

Tip the plain flour onto a baking tray and season with salt and pepper. Crack the eggs onto another tray and whisk, then season with salt and pepper. Finally, tip the breadcrumbs and seeds onto another tray then season and mix to combine.

Dip the chicken breasts one at a time into the flour, then egg, then breadcrumbs so that they are totally coated. Pop them on a plate and keep in the fridge until you are ready to cook.

Heat the air fryer to 200°C for a few minutes. Pop the breadcrumbed chicken breasts into the air fryer basket and drizzle with olive oil. Cook for 8-12 min, or until the juices run clear. If you have a temperature probe, it should read 73.9°C.

For the salad, remove the kale leaves from the stems and then roughly chop. Add the kale to a large bowl and squeeze in the juice of the lemon, along with a pinch of salt. Massage until wilted. Slice the romaine lettuce and add to the bowl with the kale.

De-core the apple, slice and set aside.

For the caesar dressing, put the mayonnaise, yoghurt, anchovies, garlic, Dijon mustard and the juice of the remaining lemon into a blender. Blitz until smooth, then season with salt and a generous grinding of black pepper.

When you’re ready to serve, toss the salad with the dressing. Serve the schnitzel on plates, top with the sliced apple, then finish with a good grating of Parmesan if you like.