Paprika Chicken Schnitzel & Serrano Wrapped Asparagus
with Parmigiano Reggiano Wedges and Soured Cream Dip
- Milk
- Mustard
- Wheat
- Cereals containing gluten
- Milk
- May contain traces of allergens
- Mustard
Pairing pork steaks with Serrano ham, this indulgent Paprika Pork Schnitzel & Serrano Wrapped Asparagus brings a restaurant quality experience straight into your home.
Ingredients
450 grams
Potatoes
1 bunch(es)
Chives
160 grams
Tenderstem® Broccoli
200 grams
Asparagus
125 grams
Baby Plum Tomatoes
150 grams
Soured Cream
(Contains: Milk May be present: Milk)
10 grams
Wholegrain Mustard
(Contains: Mustard)
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Smoked Paprika
(May be present: Mustard)
20 grams
Parmigiano Reggiano
(Contains: Milk May be present: Milk)
4 slice(s)
Serrano Ham
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
Nutrition Values
Utensils
Cooking Steps
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, roughly chop the chives (use scissors if easier).
Halve any thick broccoli stems lengthways. Trim the bottom 2cm from the asparagus and discard.
Pop the broccoli onto one side of a large baking tray. Lay the asparagus onto the other side.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Pop the tomatoes onto a piece of foil with a drizzle of oil, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel. Pop onto the green vegetable tray. Set aside.
In a small bowl, combine the soured cream, wholegrain mustard and half the chives. Set aside.
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. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Crack the egg (see pantry for amount) into a bowl and whisk.
Put the breadcrumbs, paprika and remaining chives into another bowl, then 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 and set aside for now. IMPORTANT: Wash your hands and equipment after handling raw meat and discard any excess egg.
Now, roast the veg on the middle shelf of your oven until tender, 10-12 mins.
Meanwhile, 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.
A few mins before the wedges are ready, sprinkle over the Parmigiano Reggiano and cook for the last few mins.
Lay the Serrano ham on a board. Divide the roasted asparagus between each slice across the middle, then wrap the ham around to create parcels. Repeat with the remaining asparagus and ham.
Transfer the chicken schnitzel to your plates. Serve the veg, wedges and soured cream dip alongside.
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