Colin Wood's chicken schnitzel with gem lettuce and dill cream

METHOD

1. Brine the chicken thighs for 90 minutes, then lay them out flat on paper towel overnight. The next day, slice the larger part and butterfly them out so they are all the same thickness. Make a crumbing station with the flour, egg wash and bread crumbs then breadcrumb each thigh.

2. Microplane the garlic and chop the dill. Fold through fresh cheese, season with salt. In the core of each gem lettuce, make a small incision and then gently tear in half. Dip and soak each heart from the top first in the cold brine/pickling liquid and leave to soak. Heat a small pot of frying oil to 180ºC and fry the schnitzels for 3–4 minutes until golden.

3. Drain on paper towel, season and then place on the plate. Drizzle or dollop the curd over each one and serve with a drenched lettuce heart. Serve with a lemon wedge and finish with some flaked sea salt.