Perfect Picnic

Parmesan chicken baguettes with caper mayonnaise

4 chicken breast fillets
1 cup plain flour
Salt and pepper
60ml (¼ cup) milk
2 eggs
1 cup fresh white breadcrumbs
1 cup finely grated parmesan
1/2 cup freshly chopped flat-leaf parsley
2 tbsp freshly chopped thyme
1 tbsp butter
80ml (1/³ cup) olive oil
6 baguettes, baby rocket leaves and caper mayonnaise (below), to serve

Place each chicken breast between a double layer of plastic wrap and flatten slightly with the side of a meat mallet or a rolling pin. Cut each breast into 3 strips.

Place flour in a shallow bowl and season with 1 tsp salt and pepper to taste. In a second bowl, lightly beat milk and eggs together. Mix breadcrumbs, parmesan and herbs in a third bowl with salt and pepper to taste. Dip fillets in flour to coat, then in the egg mix and lastly in the breadcrumbs.

Heat butter and olive oil in a large, non-stick frypan over medium heat. Place schnitzels in the pan (don't overcrowd - cook in batches if necessary) and cook for 3-4 minutes on one side until golden brown. Turn and cook for a further 3-4 minutes. Remove from pan, drain on paper towel. Allow to cool and then refrigerate until ready to transport. When ready to serve, fill baguettes with baby rocket leaves, top with 2 schnitzel strips and a dollop of the caper mayonnaise.

Serves 6

Caper mayonnaise

160ml (²/³ cup) whole-egg mayonnaise
1 tbsp baby salted capers, rinsed, chopped
2 tbsp freshly chopped parsley
1 tsp freshly grated lemon zest

Stir ingredients in a small bowl until well combined.

Cranberry and white chocolate biscuits

150g unsalted butter, softened
¾ cup firmly packed brown sugar
1 egg, lightly beaten
2 tsp vanilla extract
125g (1 cup) plain flour
1 tsp baking powder
A pinch of salt
2 cups rolled oats
1 cup white chocolate chunks
²/³ cup sweetened dried cranberries

Preheat oven to 180C, line 3 baking trays with baking paper.

Cream the butter and sugar together until pale and creamy. Add the egg and vanilla and beat until smooth. Sift the flour, baking powder and salt together and stir until combined. Add the oats, chocolate and cranberries and stir to combine.

Roll tablespoons of the mixture and place on baking trays. Flatten the balls with a fork dipped in flour. Bake for 12-15 minutes or until pale golden.

Remove from oven and cool on trays for 5 minutes before transferring to a wire rack to cool completely.

Makes about 18

Potato salad with celery, parsley and mint

80ml (1/³ cup) extra virgin olive oil
40ml lemon juice

1 tbsp red wine vinegar
1 clove garlic, crushed with a little sea salt
2 tsp caster sugar
Salt and pepper
2 tbsp chopped mint
¼ cup chopped parsley
4 long green shallots, finely sliced
2 celery stalks, cut into batons
1 tbsp baby capers
1kg unpeeled kipfler potatoes

Place oil, juice, vinegar, garlic, sugar, salt and pepper in a bowl and whisk until combined. Stir in herbs, shallots, celery and capers.

Cook potatoes in a large saucepan full of salted boiling water until tender when pierced with a knife. Drain and allow to cool for 5 minutes before peeling

and slicing. Add potatoes to dressing while still warm. Stir gently to combine.

Serves 6

From the Sydney Morning Herald