We love a chicken schnitzel for its ability to get along with just about any side you throw at it. Here, the ready-to-cook golden and crumbed cut is paired with a spice-rich warm potato and carrot salad. And of course, it's a delicious pairing.
Cut potatoes into 3cm pieces. Place in a saucepan of cold, salted water over high heat, cover and bring to the boil. Cook for 6 minutes. While potatoes are cooking, continue with step 2.
Halve carrot lengthways and cut into half-moons. Add carrot to boiling potatoes and cook for a further 6 minutes or until carrot and potato are tender. Drain, set aside and keep warm. Thinly slice spring onion. While vegetables are cooking, continue with step 3.
Heat oil in a frypan over medium heat. Add schnitzels and cook, turning once, for 8–10 minutes or until cooked through and golden. Drain on paper towel and season with salt and pepper. Keep warm.
Juice lemon. Place sugar, Mild Mannered Vadouvan, lemon juice, yoghurt and 2 teaspoons water in a bowl large enough to fit the potato salad and mix to combine. Season with salt and pepper.
Add potato, carrot and spinach to the bowl with the dressing and toss to coat.
Divide schnitzels and potato salad between plates. Serve with eggplant chutney.