We're used to seeing him keeping a close eye on the kitchen in MasterChef: The Professionals, but today Marcus is in our kitchen perfecting a dish of his own.
This is what Marcus cooks when he's not in his chef's whites - chicken schnitzel with a good old fried egg!
1 skinless, boneless chicken breast
1 tbsp plain flour, seasoned with salt and pepper
2 eggs, 1 beaten
30g dried breadcrumbs (panko or homemade from old bread)
4 tbsp vegetable oil
Sea salt and freshly ground black pepper
FOR THE CELERIAC REMOULADE:
¼ small celeriac, peeled and finely sliced into matchsticks
Finely grated zest and juice of ½ lemon
½ tsp whole grain mustard
2 tbsp good quality shop-bought mayonnaise
1 tbsp finely chopped flat leaf parsley
Cover your chopping board with cling film and place the chicken breast on top. Cover with a layer of clingfilm then, using a rolling pin, flatten the chicken to about 1cm thick.
Put the flour, beaten egg and breadcrumbs into three separate shallow dishes. Cover the chicken in the seasoned flour, then coat it in the beaten egg and finish with a generous coating of breadcrumbs. Put it in the fridge for 10 minutes.
Place the celeriac in a bowl and season it with a little salt. Add the lemon juice and leave to sit for 5 minutes, then add the mustard, mayonnaise, parsley and a pinch of black pepper and mix well.
Heat 3 tbsp of the oil in a frying pan (large enough to fit the schnitzel) over a medium heat. When the oil is hot, carefully place the schnitzel in the pan. Cook for 5 -6 minutes on one side until golden, then carefully turn it over and cook on the other side for a further 5 -6 minutes, or until cooked through.
Heat the remaining oil in a non-stick frying pan over a medium heat. When hot, crack the second egg into the centre and cook it to your liking.
Serve the schnitzel with the fried egg on top and the celeriac remoulade on the side.
Recipe and picture taken from Marcus Everyday: Easy Family Food for Every Kind of Day by Marcus Wareing.