Chicken schnitzel with salsa verde

Instructions

1. Place flour on a plate. Whisk egg and 2 tsp water in a shallow plate. Combine breadcrumbs, onion powder and 1 tbs oil in a third shallow plate. Season.
2. Place chicken between 2 sheets of baking paper and pound with a rolling pin until an even thickness of 1.5cm. Working with 1 piece at a time, coat with flour, shaking off excess. Dip in egg and finally coat with breadcrumb mixture.
3. Preheat air fryer to 200°C. Place 2 chicken pieces in air fryer basket, taking care to allow a small gap between them. Place grill attachment over chicken and place remaining pieces chicken on grill. Slide basket into air fryer. Set timer to 12 minutes. Remove from air fryer.
4. Meanwhile, using a food processor, process parsley, basil, gherkins, capers, vinegar, mustard and 2 tbs water, stopping several times to scrape down side of bowl, until a rough paste forms. Season.
5. Heat remaining oil in a large frying pan over high heat. Cook beans for 1 minute or until lightly charred. Season. Add tomatoes. Carefully add ¼ cup (60ml) water, standing back to avoid steam. Cook, stirring, for 1-2 minutes or until tomatoes soften slightly.
6. Serve chicken schnitzel with beans and tomatoes and dollop over salsa verde.