Homemade chicken schnitzel Serves 4   100g hot chilli flavour tortilla chips  40g plain flour  2 eggs  300g pack 2 chicken breast fillets  spray oil  2 x 360g packs baby potatoes with herb butter  300g frozen garden peas  pinch of smoked paprika (optional)  sour cream, to serve     1. Put the tortilla chips in a food processor and pulse to a breadcrumb texture. Or put them in a zip-lock bag and bash with a rolling pin. Tip into a shallow bowl and set aside. Tip the flour into another shallow bowl or plate and season well with salt and black pepper. In a separate bowl, beat the eggs with 1 tbsp cold water.  2. One at a time, lay the chicken breast flat on a chopping board and halve horizontally. Either in a zip-lock bag or between 2 sheets of baking paper, bash with a rolling pin to less than 1cm thick all over. Repeat with the other chicken breast.  3. Preheat the air fryer to 220°C (or the hottest that it goes to). Coat the chicken pieces first in the flour, then the egg, then in the...