Troppo-Crumbed Chicken Schnitzel with Apple Coriander Salad and Jamaican Aioli

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium (if using). Toss kumara with a drizzle of olive oil on prepared tray and season with salt and pepper. Bake for about 25 minutes, until golden. Turn once during cooking.
2. In a medium bowl, whisk together egg, milk and mustard. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice horizontally to make 2 thin steaks. Place chicken in bowl with egg/milk mixture and set aside to soak for a few minutes.
3. Combine breadcrumbs, troppo spice seasoning and salt and pepper on a plate. Shake excess milk off chicken then coat each piece in crumbs.
4. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken, in batches, for about 5 minutes each side (depending on thickness), until cooked through. Wipe pan between batches and add more oil as needed. Reduce heat if crumb starts to burn.
5. While chicken is cooking, dice apples, tomato and cucumber 1cm and add to a small bowl with all remaining apple coriander salad ingredients. Drizzle with olive oil, season with salt and pepper and toss to combine.
6. To serve, divide kumara chunks and salad between plates. Cut any larger troppo-crumbed chicken schnitzel in half and divide between plates. Serve with a dollop of Jamaican aioli and a lemon wedge (if using) to squeeze over schnitzel and salad just before eating.