Before I share a recipe with you (inspired by German cuisine - but using local Lincolnshire ingredients of course!) let me tell you what exciting national campaign www.lovebritishfood.co.uk is currently running -  "My name is ..... and I farm ......" 

This latest campaign from the organisers at LBF is aimed at involving the young farmers of the United Kingdom to play their part in promoting British food.  Social media plays such an important part in the lives of the younger generation these days and this campaign is perfect for the young men and women who are involved in working on farms or farming businesses to post about who they are and what they farm and how they are backing the #BritishFoodisGreat campaign.  It's interesting to see that some of these young people don't originally come from farming backgrounds but just have a love of farming and stockmanship.  I've been working hard to help spread the word in our Lincolnshire Young Farmers community (as part of my LBF Community Volunteer East Midlands role) to make sure that our Lincolnshire young farmers try to get the most posts out!  Of course I have also connected with the other young farmers groups in the other counties of the East Midlands too!

If you are interested to learn more, here's the link to the campaign on the www.lovebritishfood.co.uk website, and if you are active on Twitter follow @LoveBritishFood and #BritishFoodisGreat.

Now for the recipe:

2 chicken breasts (Odlings/Ancaster butchers are nice and local)

1 slice of thinly sliced Lincolnshire Chine (Odlings/Ancaster Butchers)

2 slices Cotehill Reserve Cheese/Lincolnshire Poacher

Ownsworth's Rapeseed Oil for frying

100g plain flour (Heckington Windmill/Maud Foster)

4 slices of day old bread (Welbourne's Bakery)

2 medium eggs, beaten (Priory Free Range Eggs from Ruskington are organic and available from Leadenham Farm Shop)

Salt & pepper

1 teaspoon dried parsley

Firstly make your breadcrumbs by placing the bread in a food processor and blitzing until you have fine breadcrumbs, season with salt and pepper and stir in the dried parsley.   Place the breadcrumbs on a large plate.  Measure out the plain flour and place this on a second plate and finally beat the 2 eggs well and place these on a third plate.  (All is ready for you to assemble your coating)

Now place the chicken breasts between 2 sheets of greaseproof paper and pound them with a meat tenderizer until they are about 1/8 inch thick then cut in half so you have 4 pieces.

Next place some of the thin slice of Lincolnshire Chine onto 2 of the pieces of chicken, top with some of the Cotehill or Lincolnshire Poacher cheese, and finally press the 2 remaining pieces of chicken on top - you should now have 2 filled schnitzels.  

Dip each schnitzel firstly in the plain flour, then the beaten egg and finally the breadcrumbs, making sure you thoroughly coat the tops, bottoms and sides of the schnitzels with all the coating ingredients.

Pour sufficient rapeseed oil into a large, deep frying pan so that the schnitzels "float" and bring the oil to a medium/hot heat.  Carefully place the schnitzels in the oil and cook for approximately 4 minutes on each side so that the chicken is cooked thoroughly and the coating is nicely golden and crisp.

Serve the "Lincolnshire Schnitzel" with seasonal steamed Lincolnshire spring greens and boiled Lincolnshire Desiree potatoes (grown by the Burgess family at their Farm Shop in Waddington).

As usual I have highlighted a few of our local food producers, but there are many excellent farmers and food producers in Lincolnshire which you can buy from (check out my A-Z of Lincolnshire produce on my  January 2017 blog which I am always adding to)