Curried Chicken Schnitzel with Burst Tomato Butter Sauce

Once ready, add the flour onto a plate, season with salt and pepper, and add the breadcrumbs onto another plate. Dip each chicken thigh into the flour, pat off the extra, then coat in egg, then breadcrumbs until thoroughly coated. Place the schnitzels onto a baking tray.

Place a large saucepan onto medium-high heat and fill with 1cm of oil. Once hot, add the chicken and cook until golden brown and cooked through (turn the heat down slightly if it's browning too quickly), 3-4 mins on each side.

Meanwhile, peel, halve and finely slice the shallot and garlic, peel and finely dice the ginger, trim and mince the chilli. Finely mince the coriander.

Place another frying pan on medium heat with 2 tbsp of oil. Once hot, stir through the cumin seeds and fry for 20 secs. Add the shallot, cook until softened. Then add the garlic, chilli and ginger, cook for 2-3 mins. Pour in the chicken stock and tomatoes bring to the boil, then turn the heat down to medium-low and simmer until reduced by three-quarters, 7-10 mins.

Once reduced, remove from the heat, stir in the cold butter until the sauce has thickened. Taste and season with salt, pepper and lemon juice, then fold in the coriander.

Serve the curried chicken schnitzels with the burst tomato butter sauce.