Christmas Chicken Schnitzel
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Christmas Chicken Schnitzel

with Smashed Potatoes and Creamy Cheese Sauce

Allergens:
Nuts
Cereals containing gluten
Milk
Egg

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.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

25 grams

Hazelnuts

(Contains Nuts May contain Nuts)

2 unit(s)

Chicken Breasts

50 grams

Breadcrumbs

(Contains Cereals containing gluten)

1 sachet(s)

Dried Rosemary

75 grams

Creme Fraiche

(Contains Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20 grams

Baby Leaf Mix

Not included in your delivery

½ tsp

Salt

1 unit(s)

Egg

50 milliliter(s)

Water

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Nutritional information

Energy (kJ)3092 kJ
Energy (kcal)739 kcal
Fat29.3 g
of which saturates11.7 g
Carbohydrate68.6 g
of which sugars4.3 g
Protein55.2 g
Salt2.74 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes into 3cm 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 top shelf for 20 mins - you'll roast them for longer once you've crushed them.

 

2

Meanwhile, crush the hazelnuts in the unopened sachet using a rolling pin.

Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 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, hazelnuts, dried rosemary and salt (see pantry for amount) into another bowl. 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.

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.

Pop the chicken onto a baking tray. Place the chicken on the middle shelf until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Discard the oil from the chicken pan.

4

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato.

Drizzle the smashed potatoes with more oil, and return to the top shelf of your oven until crispy and golden, 10-15 mins.

5

Meanwhile, wipe out the (now empty) frying pan and return to medium heat. 

Add the creme fraiche and water (see pantry for amount). Bring to the boil, then lower the heat and stir through the hard Italian style cheese until melted, 1 min. Season to taste with salt and pepper, then remove from the heat. 

6

When everything's ready, reheat the sauce if needed.

Share the chicken schnitzels between your plates. Serve the smashed potatoes and baby leaves alongside.

Drizzle over the sauce to finish.

Enjoy!

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