Every Sunday should end with these easy curried schnitzels


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 yoghurt

1 tsp ground cumin

Juice of ½ lemon, plus extra wedges to serve

Fried curry leaves, to serve


1.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.

2.Dust the fillets heavily in spiced flour, then dip into egg, allowing excess to drip off, then press into breadcrumbs. Chill for 15 minutes.

3.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.

4.Combine yoghurt in a bowl with cumin, lemon juice and salt and pepper. Serve schnitzels with cumin yoghurt, lemon wedges and fried curry leaves.