Almond-crusted chicken schnitzel with grilled vegetable skewers

• 2 large chicken breasts, halved and pounded thin
• 120 ml all-purpose flour
• 2 large eggs, beaten
• 240 ml panko breadcrumbs
• 120 ml sliced almonds, slightly crushed
• Salt and black pepper to taste
• Vegetable oil for shallow frying
• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 4 cherry tomatoes
• 2 large mushrooms
• 120 ml tartar sauce or garlic herb dip
• 2 servings of frozen or fresh-cut French fries

1. Season the thinned chicken breasts generously with salt and pepper on both sides.
2. Set up three bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and almond flakes.
3. Dredge each piece of chicken in flour, dip into the egg, and then press firmly into the almond-breadcrumb mixture until fully coated.
4. Thread the zucchini, bell peppers, tomatoes, and one mushroom onto skewers. Brush with oil and grill over medium-high heat until charred and tender, about 8-10 minutes. Ensure the mushroom is cooked through.
5. Prepare French fries according to package instructions or deep fry until golden and crisp.
6. In a large skillet, heat 1/2 inch of oil to 350°F (175°C). Fry the chicken for 3-4 minutes per side until the crust is deep golden brown and the internal temperature reaches a safe 165°F (74°C).
7. Drain the chicken on paper towels for one minute before serving.

Serve the hot schnitzel on a large platter with the fries and grilled skewers. Accompany with a side of creamy garlic sauce or tartar sauce for dipping and a small garnish of fresh arugula.