Poppadom chicken schnitzel with lime pickle mayo, mango chutney and mint yogurt

Method

1. Butterfly the chicken breasts (see Know How) then, one by one, cover with a sheet of baking paper and, using a rolling pin or meat tenderiser, bash out until evenly flat and about 1cm thick. Sprinkle with the garam masala on both sides. Whizz the panko crumbs in a processor with the poppadoms until you have a fine crumb with small crispy poppadom flakes (no bigger than 5mm), then stir in the nigella seeds.
2. Prepare the dips: mix the lime pickle with the mayo and whizz the herbs with the yogurt in the cleaned processor (or using a stick blender) until the mixture is smooth and green.
3. Beat the egg with a pinch of salt in a large wide bowl and tip the whizzed crumb mixture onto a plate. Pour the oil into a frying pan just large enough to fit a schnitzel until it has a depth of around 2-3cm, then put over a medium heat. Dip a bashed chicken breast into the egg, then both sides in the crumbs to coat evenly. When the oil is hot enough, a breadcrumb should float and sizzle. Carefully lower the schnitzel into the hot oil and fry for a couple of minutes on each side, then drain on kitchen paper and sprinkle with sea salt flakes. Serve with the lime pickle mayo, mango chutney and coriander-mint yogurt.
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