Step 1

Place flour on a plate and stir in curry powder, turmeric and 1 heaped teaspoon of salt flakes. Place eggs in a large bowl and breadcrumbs on a large tray. Working with a breast at a time, place chicken fillets between 2 sheets of plastic wrap or baking paper and, using a rolling pin, pound out to a thickness of 1cm.

Step 2

Dust the fillets heavily in spiced flour, then dip into egg, allowing excess to drip off, then press into breadcrumbs. Chill for 15 minutes.

Step 3

Heat oil in a large, deep frying pan over medium-high heat. Add schnitzels (you may need to do this in 2 batches) and cook for 5-7 minutes on each side until crisp and golden.

Step 4

Combine yoghurt in a bowl with cumin, lemon juice and salt and pepper. Serve schnitzels with cumin yoghurt, lemon wedges and fried curry leaves.