Chicken Schnitzel, Garlic Butter & Fregola Salad with Tarragon Aioli by Barry Horne
4 pieces of chicken schnitzel
500g fregola pasta or giant cous cous
200g mixed heritage tomatoes
1 pot Provenance garlic butter
20g tarragon (chopped)
400ml veg oil
2 egg yolks
1 tsp Dijon mustard
1 large clove of garlic
20ml extra virgin oil
salt & pepper
Cook the pasta or cous cous by boiling in salted water for 8-10 mins or until al dente. Strain and run under cold water, when cool put in a bowl and add the extra virgin oil to stop it clumping together.
Chop the tomatoes roughly and add to the bowl. Add a quarter of the chopped tarragon, ½ the lemon juice. Season with salt and pepper to taste and mix well, leave to one side.
Now to make the aioli, add the egg yolks to a clean mixing bowl, add the dijon mustard and a small pinch of salt. Whisk together and then start to gradually add the oil to emulsify, take your time with this, if you go too fast you will split the mayo and have to start again (this can be done in a small food processor to make it easier).
When all the oil has been mixed in, add the rest of the lemon juice and a little water if needed to get the correct consistency. Grate in the garlic clove and add the rest of the chopped tarragon and add salt and pepper to taste and put to onside while you cook the schnitzel.
Put a large pan on a medium heat and add a small amount of oil. Put the schnitzel in the pan and cook on one side for 2-3 mins and when brown flip over. Add the garlic butter to the pan, keep the schnitzel moving all the time, flipping from one side to the other to get a nice even colour. They should take about 7-8 mins in total to be cooked and golden all over.
Now time to serve, add a serving of the pasta salad to a plate, slice the schnitzel and place to the side and add a nice, healthy dollop of the aioli.