Crispy Chicken Schnitzel and Wedges
with Balsamic Dressed Salad and Burger Sauce
Bashed and breadcrumbed, schnitzel is a versatile way to enjoy meat that originated in Austria but is enjoyed across the world. This Crispy Chicken Schnitzel and Wedges is as classic as it gets with a bit of British comfort food thrown in.
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
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Mixed Herbs
125 grams
Baby Plum Tomatoes
1 unit(s)
Baby Gem Lettuce
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
30 grams
Burger Sauce
(Contains: Egg, Mustard)
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt
Nutritional information
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges 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 until golden, 25-35 mins. Turn halfway through.
Meanwhile, 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.
Crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the breadcrumbs into another large bowl and add the mixed herbs, pepper and salt (see pantry for amount). Mix together.
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 completely 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, reduce the heat to medium-high and fry until golden brown and cooked through, 8-10 mins total.
Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, transfer the chicken to a plate lined with kitchen paper.
Meanwhile, halve the baby plum tomatoes.
Trim the baby gem, halve lengthways, then thinly slice.
When ready, share the schnitzels and wedges between your plates.
Serve the salad alongside, topped with the tomatoes and finished with a drizzle of balsamic glaze and oil.
Finish with a dollop of burger sauce on the side for dipping.
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