- 500g new potatoes
- ½ x 100g cheddar
- 50g breadcrumbs
- 1 tsp dried oregano
- 1 lemon
- 1 tbsp cornflour
- 3 eggs
- 2 round courgettes
- 250g cherry vine tomatoes
- 60g Hugh's summer salad leaves
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Heat your oven to 180°C/Fan 160°C/Gas 4. Scrub the and quarter the potatoes. Pop them on a baking tray, drizzle with ½ tbsp olive oil and season with a pinch of salt. Toss to coat the chipped potatoes, then set aside.
- 2.
Coarsely grate half the block of cheddar onto a large plate. Sprinkle all the breadcrumbs onto the plate with the grated cheese. Add 1 tsp dried oregano and finely grate the lemon zest onto the plate. Stir everything together to mix.
- 3.
Sprinkle 1 tbsp cornflour onto a separate plate and season with salt and pepper. Crack 1 of the eggs onto a third plate and whisk with a fork to break it up. Line a large baking tray with baking paper.
- 4.
Slice the courgettes into ½cm-thick rounds. Dip the courgette rounds in the cornflour, then the egg and then the breadcrumbs, turning them to coat both sides, and gently pressing the breadcrumb and cheese mixture onto the courgette slices. These are your schnitzels.
- 5.
Slide the tray of schnitzels onto the top shelf of the oven and the chipped spuds onto the bottom shelf. Set the timer for 20 mins and leave to bake.
- 6.
After 20 mins, take both trays out of the oven. Nestle the bunches of cherry vine tomatoes on the chipped potato tray and return to the oven on the top shelf. Use a spatula to turn the schnitzels over and then slide them back in on the middle shelf. Set the timer for 15 more mins. The chipped potatoes should be crisp and brown, the tomatoes are just bursting and the schnitzels golden.
- 7.
While the chips and schnitzels finish baking, squeeze the juice from half the lemon into a mixing bowl, add ½ tbsp olive oil and a pinch of salt and pepper. Whisk together to make a dressing. Add the salad mix and toss to dress.
- 8.
Put a frying pan on a medium heat. Add 1 tbsp oil and swirl to coat the pan. Crack in 2 eggs and fry for 2-4 mins till the white and yolk are set to your liking (you can pop a lid or baking tray on the pan to help set the yolks).
- 9.
Pile the cheesy courgette schnitzels one 2 warm plates and top each plateful with a fried egg. Pile a few chipped new potatoes and the roast cherry tomatoes on the side of the plate along with the salad, and serve.