Chicken Cutlet With Celeriac Remoulade

• 1 celeriac peeled, shredded or grated
• 1 lemon juiced
• 1 cup mayonnaise
• 1/2 cup greek yogurt
• 3 tablespoons dijon mustard
• 8 sprigs fresh parsley leaves finely chopped
• 2 tart apples grated
• chicken cutlets
• 7 slices whole grain bread
• 2 lemons zested
• 2 tablespoons fresh parsley leaves roughly chopped
• 3 1/2 tablespoons butter
• 1/2 cup all purpose flour
• 4 eggs lightly whisked
• 9 cutlets
• 3 chicken breasts
• 2 tablespoons butter
• 2 tablespoons olive oil
• lemon wedges to serve
• salad to serve

1. Toss celeriac in lemon juice to prevent browning. Add mayonnaise, yogurt, mustard, parsley and grated apple. Toss to combine then chill until required.
2. In a food processor, pulse bread, lemon zest, parsley and butter until mixture resembles coarse breadcrumbs. Set aside. Dredge chicken cutlets in flour, egg then breadcrumbs.
3. In a large frying pan, heat butter and olive oil. Fry chicken until golden and cooked through. Serve with remoulade, lemon wedges and salad.

lemon juiced, mayonnaise, greek yogurt, dijon mustard, parsley, apples, chicken cutlets, bread, lemons, parsley, butter, flour, eggs, cutlets, chicken breasts, butter, olive oil, lemon wedges, salad

Taken from www.yummly.com/recipe/Chicken-Cutlet-with-Celeriac-Remoulade-1399371 (may not work)