Nanny Judy’s famous chicken thigh schnitzels

Schnitzel

1. Beat chicken thighs lightly with mallet until an even thickness is achieved. Coat chicken thighs in rice flour and shake off excess.
2. Dip in beaten eggs and hold over bowl until egg stops dripping.
3. Coat well in breadcrumbs and rosemary. Remember to push the breadcrumbs firmly into chicken to prevent the mixture falling off during cooking.
4. Fry in hot peanut oil until golden brown on both sides.

Latkes

1. Grate potato and drain very well.
2. Chop onion finely and combine with potato in a large bowl.
3. Beat eggs and add to mixture.
4. Add flour, matzo meal, mixed herbs, cumin, paprika and salt and pepper to mixture and combine.
5. Fry batter in hot peanut oil in cakes about the size of pikelets.

Boscaiola Sauce

1. Fry bacon and onion until onion is soft. Add splash of wine and cook for 30 seconds.
2. Add mushrooms and soften.
3. Add cream and parmesan and reduce until sauce bubbles and turns a deep beige colour.
4. Add eggs and continue to stir to prevent scrambling.