Chicken Parm Style Schnitzel
with Roast Potatoes and Green Beans
We've got a tasty selection of schnitzel in the menu inspired by global flavours perfectly paired with crispy chicken! This Chicken Parm Style Schnitzel isn't your regular chicken parmigiana as it's served with roast potatoes and a side of green beans.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
150 grams
Green Beans
40 grams
Mature Cheddar Cheese
(Contains Milk)
30 grams
Tomato Puree
25 grams
Sun-Dried Tomato Paste
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
2 unit(s)
British Chicken Breasts
Not included in your delivery
½ tsp
Sugar for the Sauce
1 tbsp
Water for the Sauce
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, trim the green beans. Grate the Cheddar cheese.
In a small bowl, combine the tomato puree, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts). Mix well together and set aside.
Crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the breadcrumbs into another bowl and season with the salt (see pantry for amount) and pepper.
Sandwich each chicken breast between two pieces of baking paper or cling film.
Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. Season with salt 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.
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. Discard the oil from the chicken pan. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, wipe out the (now empty) frying pan and pop back on medium high heat with a drizzle of oil.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins.
Remove the pan from the heat.
Once the chicken is cooked, remove from the oven and spread the tomato sauce mixture on top followed by the cheese. Return to the oven to bake until the cheese has melted, 2-3 mins.
When everything's ready, share the chicken parm, roast potatoes and beans between your plates.
Serve with a dollop of mayo (see pantry for amount) alongside for dipping.
Enjoy!
