Ultimate Parmigiano Crumbed Chicken Schnitzel
with Chive Mash, Mustard Cream Sauce and Tenderstem®
- Mustard
- Cereals containing gluten
- Milk
Looking for a taste of everyday luxury? This Ultimate Parmigiano Crumbed Chicken Schnitzel is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Ingredients
17
Wholegrain Mustard
(Contains: Mustard)
25
Panko Breadcrumbs
(Contains: Cereals containing gluten)
2
British Chicken Breasts
150
Tenderstem® Broccoli
1
Chives
10
Chicken Stock Paste
20
Parmigiano Reggiano
(Contains: Milk)
1
Garlic Clove
150
Creme Fraiche
(Contains: Milk)
450
Potatoes
Not included in your delivery
1
Egg
50
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of water with 1/2 tsp salt to the boil. Peel and chop the potatoes into 2cm chunks.
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier).
Sandwich each chicken fillet between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2 cm thick.
Crack the egg (see ingredients for amount) into a medium bowl and whisk.
Put the panko breadcrumbs and half the Parmigiano Reggiano into another medium bowl, then season with salt and pepper and mix well.
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 and cooked through, 8-10 mins total. Turn every 2-3 mins and adjust the heat as necessary.
Once cooked, transfer the chicken to a clean plate lined with kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat.
Halve any thick broccoli stems lengthways, then stir-fry for 2-3 mins. Add the garlic, cook for 1 min more, then add a splash of water.
Pop a lid on the pan, or cover in foil, and cook until tender, a further 2-3 mins, then season with salt and pepper.
Once cooked, transfer the broccoli to a bowl and cover to keep warm. Wipe out the pan.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Mash until smooth.
Stir through the remaining cheese, half the creme fraiche and half the chives. Taste and season with salt and pepper, then cover with a lid to keep warm.
Pop the (now empty) frying pan on medium heat. Add the mustard, chicken stock paste, remaining creme fraiche and water for the sauce (see ingredients for amount), then bring to a boil and simmer until thickened slightly, 3-4 mins.
Once the sauce has thickened, taste and season if needed, then stir through the remaining chives.
When everything is ready, share the mash and broccoli between your plates.
Slice your ultimate chicken schnitzel widthways and serve alongside with the mustard cream sauce spooned on top. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Parmigiano crumb and mustard cream sauce are the standout elements, with many finding the combination rich and satisfying. Some find the mustard sauce quite strong, so consider using only half the mustard if you prefer a milder flavour.
- Ease of prep: The recipe involves several components and pans, so expect a hands-on cook; most agree the effort is worth it.
- Suggestions: Double-dipping the chicken in egg and breadcrumbs helps achieve a thicker, crispier coating. Steaming or boiling the broccoli rather than oven-cooking keeps it tender and prevents it from drying out or burning. If the Parmigiano makes the sauce or mash taste salty, hold back on adding extra salt.
- Next-day meals: Leftovers keep well, with at least one reviewer enjoying the second portion for lunch the following day.
- Portions: Broccoli portions are on the small side for two people, so consider supplementing with extra greens. The breadcrumbs may not stretch to coat all the chicken fully; having a little extra to hand is a good idea.
Explore Similar Recipes
