2. Combine yoghurt, 2 tbsp mayonnaise, 1/2 tsp paprika, 1/2 tbsp olive oil, 1 tbsp water and 1 crushed garlic clove. Season to taste with salt and pepper then set aside in the fridge for serving.
3. Slice cucumber, tomatoes and capsicum. Toss with leaves and set aside.
4. Drain potatoes and transfer to a large, lined oven tray. Use the base of a mug to press potatoes until flattened (roughly 2cm thick). Drizzle with 1 tbsp oil and season with salt and pepper. Bake for 10 minutes in the upper part of the oven, or until golden and crisp.
5. Rub chicken schnitzels with 1 crushed garlic clove, 1 tsp oregano, 1/2 tbsp oil, salt and pepper. Cook in a pan over medium-high heat for 4-5 minutes on each side, or until golden and cooked through.
6. Serve chicken schnitzels with smashed potatoes, side salad and aioli. Finely chop chives and sprinkle over the top.
If short on time, serve this dish with mashed potatoes instead.
natural yoghurt 1/3 cup
garlic 2 cloves
continental cucumber 1/2
green capsicum 1
baby beet & leaves 1/2 bag (90g)
chicken schnitzels 600g
chives 1/3 bunch
From your pantry:
olive oil + oil (for cooking), salt, pepper, mayonnaise, smoked paprika, dried oregano