3
1.
Preheat oil in your Deep Fryer to 170°C.
2.
Trim off tenderloins and flatten the fillets gently
but firmly with a rolling pin.
3.
Dip the fillets into the beaten egg then press
into the crumbs. After a few minutes, repeat
process.
4.
Place fillets into the deep fryer cooking basket
and cook for 6-7 minutes or until cooked
through.
NOTE: Time may vary slightly depending on
thickness of the chicken.
5.
Lift the basket and allow to drain for a few
minutes, remove and drain on paper towel.
INGREDIENTS
2 small chicken fillets
1 free range egg, beaten
Dry breadcrumbs
Canola or vegetable oil for
deep frying
CHICKEN SCHNITZEL
Serves 2
1.
Quarter potatoes and steam until just tender.
Drain well and set aside to cool.
2.
Preheat oil in your Deep Fryer to 190°C.
3.
Arrange potatoes in the basket and cook
for 3-5 minutes or until crisp and golden.
Lift basket and allow to drain for a couple of
minutes.
4.
To make the pesto & mayonnaise dip, place
basil and parmesan cheese in a processor
bowl or blender. Whizz until coarsely chopped,
then gradually pour in the oil with the motor
running. Remove from processor and add
cashews and garlic.
INGREDIENTS
6 unpeeled potatoes, such
as Desiree
Canola or vegetable oil for
deep frying
1 cup torn fresh basil leaves
½ cup grated parmesan
cheese
½ cup unsalted roasted
cashew nuts, chopped
1-2 cloves garlic, peeled and
chopped
¼ cup virgin olive oil
POTATO WEDGES WITH PESTO DIP
Serves 4
