Chicken Schnitzel and Mushroom and Bacon Guinness® Gravy
with Chips and Balsamic Dressed Baby Leaf Salad
- Sulphites
- Wheat
- Cereals containing gluten
- Soya
- Barley
Rich, smoky and packed full of umami, the hero of this dish is Guinness® paste. Bringing a smooth and unmistakable depth of flavour to your cooking, just like a glass of black porter, this versatile paste is here to elevate your dinner into a meal-time masterpiece.
Ingredients
450 grams
Potatoes
1 unit(s)
Red Onion
24 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
80 grams
Sliced Mushrooms
40 grams
Guinness® Paste
(Contains: Cereals containing gluten, Soya, Wheat, Barley)
10 grams
Beef Stock Paste
50 grams
Baby Leaf Mix
90 grams
British Smoked Bacon Lardons
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
½ tsp
Sugar for the Dressing
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
½ tsp
Sugar for the Sauce
10 grams
Flour
150 milliliter(s)
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Halve, peel and thinly slice the red onion.
Pour half the balsamic vingar into a bowl and add the olive oil and sugar (see pantry for both amounts). Season with salt and pepper and mix together. Set aside.
Pop the chips 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, sandwich each chicken breast between two pieces of baking paper. 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.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl, season with the 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.
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.
Once cooked, remove from your oven and set aside to rest for a few mins.
Pour the oil from your pan into a bowl (discard once it's cooled down). Carefully wipe out your pan and pop it back on medium heat with another drizzle of oil.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until softened, 5-6 mins.
Add the bacon lardons and mushrooms to the onion, season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Add the remaining balsamic vinegar and the sugar for the sauce (see pantry for amount) and cook until the onion has caramelised, 1-2 mins more.
If the pan is a little dry, add a drizzle of oil, then stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!
Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the Guinness® paste and beef stock paste.
Bring to the boil, then simmer until thickened, 2-3 mins.
Once everything's cooked, add the leaves to the bowl with the balsamic dressing and toss to coat.
Serve the chicken with the chips and salad alongside and drizzle over the Guinness® bacon and mushroom sauce.
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