2/3 cup (100g) plain flour
1½ tbs mild curry powder
1 tsp ground turmeric
3 eggs, lightly beaten
250g fresh breadcrumbs
4 chicken breast fillets with wing bone attached (chicken supremes)
Sunflower oil, for shallow-frying
1 cup (280g) Greek yogurt
1 tsp ground cumin
Juice of ½ lemon, plus extra wedges to serve
Fried curry leaves, to serve
- Place flour on a plate and stir in curry powder, turmeric and 1 heaped teaspoon of salt flakes. Place eggs in a large bowl and breadcrumbs on a large tray. Working with a breast at a time, place chicken fillets between 2 sheets of plastic wrap or baking paper and, using a rolling pin, pound out to a thickness of 1cm.
- Dust the fillets heavily in spiced flour, then dip into egg, allowing excess to drip off, then press into breadcrumbs. Chill for 15 minutes.
- Heat oil in a large, deep frying pan over medium-high heat. Add schnitzels (you may need to do this in 2 batches) and cook for 5-7 minutes on each side until crisp and golden.
- Combine yoghurt in a bowl with cumin, lemon juice and salt and pepper. Serve schnitzels with cumin yoghurt, lemon wedges and fried curry leaves.