Tonight’s recipe

Chicken schnitzel burger with fennel and coriander slaw

Serves 4 Ingredients For the slaw

½ spring cabbage, finely shredded

½ Chinese cabbage, finely shredded

1 fennel bulb, finely sliced (use a mandolin if you have one) 4 spring onions, finely chopped

150ml sour cream

1tbsp mayonnaise

1½tsp smoked paprika

1 lemon, juiced

1tbsp wine vinegar (red or white works)

1 large bunch coriander, roughly chopped

For the schnitzel

4 chicken breasts

100g flour

2 large eggs, beaten

150g white breadcrumbs 100ml flavourless oil (rapeseed would be good)

To assemble

4 brioche burger buns 4 gherkins, sliced lengthways Sweet mustard (American if you can get it)

Method

Make the slaw ahead of time. Put all the veg in the container you are going to refrigerate it in.

Beat all the dressing ingredients together with a fork, along with a large pinch of salt. Taste and add more seasoning if needed. A few dashes of hot sauce could be a nice addition if you like it spicy.

Pour the dressing over the sliced veg and toss it all together, massaging a little. Pop the lid on and refrigerate for at least two hours.

To make the schnitzel, put the chicken breasts one at a time into a freezer bag and bash them with a rolling pin or meat tenderiser until well flattened.

Put the flour, egg and crumbs into three separate dishes. Season the flour with salt and black pepper. Coat each chicken breast in the flour, then dip it in egg and finally dredge in crumbs. Press them into the meat to ensure you have a good coating.

Set a frying pan over a low-medium heat and add the oil. When hot, begin frying the chicken, taking care not to overcrowd the pan (do one at a time if needs be). Cook for about five minutes on each side, or until the outside is golden and crunchy, and the inside cooked through. Leave to rest for a couple of minutes on a warm plate and sprinkle with salt.

Serve in buns with slaw, pickles and the condiments of your choice.