Corn Chip Chicken Schnitzel

Ingredients:

Chicken:
2-3 chicken breasts or thighs
2 eggs, beaten
½ c plain flour
2t smoked paprika
1t ground cumin
1 garlic clove, crushed
200gm corn chips, crushed
100gm panko crumbs
2T olive oil
2T butter
salt and pepper

Mayonnaise:
½ c mayonnaise
½ c sweet chilli sauce
Squeeze lemon juice

Garden salad:
2 corn cobs
2T butter
1T water
2T sweet chilli sauce
salt and pepper
1 bag baby cos leaves
1 punnet cherry tomatoes

Method:

For the chicken:

Slice the chicken breasts in half horizontally.
In a bowl mix together the flour, paprika, cumin & salt and pepper.
In a bowl mix together the eggs and garlic.
Put the corn chips in a bag, seal and crush with a rolling pin then add the panko crumbs & toss together & spread the crumbs out on a tray.
Coat the chicken in the flour mix, dip into the egg mix and coat with the corn chip mix and press down firmly to form a thick crust.
Melt and butter and oil in a frypan and fry the chicken on a low-medium heat about 5 mins on each side until crisp and cooked through.
Drain on paper towels.

For the mayonnaise:

Mix together the mayonnaise, chilli sauce and lemon juice.
Refrigerate.

For the corn cobs:

Peel the sweetcorn.
Melt the butter, water and sweet chilli in a fry pan.
Add the corn and roll it around to coat the corn and cook on a medium heat for 5 mins until the corn is tender and just cooked.
Cool and cut into smaller portions.

To serve:

Cut the chicken breasts on the angle and arrange on the plates.
Top with mayonnaise.
Add the cos leaves, and sprinkle over the cherry tomatoes and corn pieces.