Chicken Schnitzel with Salad, Fries and Chilli Aioli

Pre-heat the oven to 200C.

Combine all chilli aioli ingredients in a bowl and stir to combine. Set aside (any leftovers can be stored in the fridge for several weeks).

Combine all crumb mix ingredients together in a bowl.

Butterfly the chicken breasts. Place between sheets of plastic wrap and press lightly with a mallet to flatten.

Place the flour and seasoning in a bowl and stir to combine. Place the eggs and milk in a separate bowl and whisk to combine.

Working one at a time, dust each chicken breast with flour, dip into egg mixture, then press into breadcrumbs, making sure each breast is well coated.

Place on an oven tray lined with baking paper and refrigerate for 10 minutes.

Heat the butter and olive oil in a large non-stick frying pan over medium heat.

Add chicken and cook in batches until golden brown.

Transfer to an oven tray and place in the pre-heated oven until cooked through.

Serve with the lightly dressed salad leaves (combine all salad dressing ingredients in a bowl), chilli aioli and shoestring fries.