Chicken schnitzels in nachos Ingredients4 chicken breasts15ml (1 tbsp) finely chopped fresh rosemary30ml (2 tbsp) lime juiceSalt and black pepper2 large handfuls nachos, pounded into fine crumbs in a mortar and pestle125ml (cup) grated Parmesan cheese1 large eggSunflower oil, for frying45ml (3 tbsp) butter4 anchovy fillets1 head of broccoli, broken into florets and steamed80ml (cup) slivered almonds, toastedJalapeño yoghurtJuice of a lemon200g plain yoghurt3-4 jalapeño peppers, choppedBlack pepper, to tasteMethodSlice a supermarket plastic bag down either side and put the chicken breasts between the sheets of plastic. Gently bash with a rolling pin until flattened. Rub both sides with the rosemary and lime juice. Season and set aside.Mix the crushed nachos and parmesan together and spread on a large plate. Beat the egg in a flat bowl. Heat a splash of oil in a large pan. Dip one flattened chicken breast in egg, then in the crumb mixture, so it is generously coated on both sides.Gently fry in the oil until crisp and golden on both sides. Set aside to keep warm and repeat for the remaining schnitzels.In a separate pan, heat the butter until gently foaming, then stir in the anchovies until they break apart and melt into the butter. Toss the cooked broccoli and toasted nuts in the anchovy butter.Mix together the ingredients for the jalapeño yoghurt and drizzle on the schnitzels. Serve with the broccoli.Serves 4...