This dish somehow reminds me of Jewish history: fried, battered, and still going strong. In my opinion, no schnitzel is complete without some mashed tatties, and in this case, I think sweet potatoes perfectly balance out the herbs and spices in the Bissli crumb. Enjoy!

Method:

• Butterfly the chicken breast and flatten gently with rolling pin, until level.
• Crush the Bissli until it turns into a chunky crumb.
• Pané the chicken breast – dredging it in flour, before dipping it in the beaten egg, then finally the Bissli crumb. Make sure you really press it down into the Bissli to make sure the crumb sticks to both sides.
• Peel and roughly chop the sweet potatoes into equal-sized pieces. Place them in a pot with cold water and bring to boil, boiling until potatoes are fork tender.
• Drain the potatoes, and mash – using a potato ricer for the finest results. Once mashed, mix in the olive oil, oregano, salt and pepper.
• Heat your oil to 335 degrees Fahrenheit/ 170 degrees celsius and fry schnitzel for 3-4 minutes on each side, shaking pan gently to avoid burning.
• Immediately place it on a wire rack and sprinkle with salt.

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