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Clean Plate Chicken Schnitzel & Miso Butter Sauce

Clean Plate Chicken Schnitzel & Miso Butter Sauce

with Chive Mash, Garlicky Green Beans and Cabbage
Recipe Development Team
Recipe Development TeamUpdated on April 12, 2026
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Calories
: 
660 kcal
Protein
: 
52.7g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Sesame
  • Soya
  • Milk
  • Hazelnuts
  • Pecan Nuts
  • Brazil nuts
  • Nuts
  • Almonds
  • Macadamia Nuts
  • Peanut
  • Pistachio nuts
  • Cashew nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

2 unit(s)

British Chicken Breasts

50 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

5 grams

Black Sesame Seeds

(Contains: Sesame May contain traces of: Hazelnuts, Pecan Nuts, Brazil nuts, Nuts, Almonds, Macadamia Nuts, Peanut, Pistachio nuts, Cashew nuts)

160 grams

Green Beans

1 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

15 grams

Miso Paste

(Contains: Soya)

150 grams

Shredded Savoy Cabbage

20 grams

Unsalted Butter

(Contains: Milk)

1 bunch(es)

Chives

Not included in your delivery

1 unit(s)

Egg

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Sauce

¾ tbsp

Honey

Energy (kJ)2763 kJ
Energy (kcal)660 kcal
Fat20.3 g
of which saturates7.2 g
Carbohydrate78.1 g
of which sugars13.2 g
Dietary Fibre12.2 g
Protein52.7 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Medium Saucepan
•Colander
•Lid
•Rolling Pin
•Whisk
•Medium Bowl
•Baking Paper
•Baking Tray
•Pan
•Bowl
•Garlic Press

Instructions

Get Started
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer). Finely chop the chives.

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. 

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper and stir through half of the chives. Cover with a lid to keep warm.

Crumb the Chicken
2

Meanwhile, sandwich each chicken breast between two pieces of baking paper.

Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they’re 1-2 cm thick. Season with salt and pepper. Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs and sesame seeds into another bowl, season with salt (see pantry for amount) and pepper.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Get Frying
3

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary. 

Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken cooks, wipe out the pan.

Make the Sauce
4

In the meantime, trim the green beans. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the shallot and cook until softened, 3-4 mins. Stir in the butter until melted, then add the water (see pantry for amount). Cook on a low heat until thickened slightly, for 1-2 mins.

Remove from the heat and add the miso and honey (see pantry for amount). Mix well until the sauce has thickened.

Once thickened, transfer to a bowl and cover to keep warm. Wipe out the pan. 

Cook the Veg
5

Heat a drizzle of oil in the (now empty) frying pan on medium-high heat. 

Once hot, add the green beans and cabbage and stir-fry until starting to char, 2-3 mins.

Stir in the garlic, then turn the heat down to medium and cook for 1 min. Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. 

Just before you are ready to serve, stir the remaining chives through the miso butter sauce.

Finish and Serve
6

Share your crispy chicken to your plates with your mash, cabbage and green beans alongside.

Finish by spooning the miso butter sauce over the chicken.

Scrub Daddy's Top Tip: Scissors, Paper, Scrub - swap rock for sponge, but lose at best of three and you're washing up.

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