Ultimate Parmigiano Crumbed Chicken Schnitzel
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Ultimate Parmigiano Crumbed Chicken Schnitzel

Ultimate Parmigiano Crumbed Chicken Schnitzel

with Mash, Mustard Cream Sauce and Tenderstem®

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.

Family Friendly
Cereals containing gluten

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 Time45 minutes
Cooking time35 minutes


serving amount




Garlic Clove


Panko Breadcrumbs

(Contains Cereals containing gluten)


Parmigiano Reggiano

(Contains Milk)


British Chicken Breasts


Tenderstem Broccoli


Wholegrain Mustard

(Contains Mustard)


Chicken Stock Paste


Creme Fraiche

(Contains Milk)

Not included in your delivery






Water for the Sauce


Nutritional information

Energy (kcal)706 kcal
Energy (kJ)2954 kJ
Fat31.8 g
of which saturates16.7 g
Carbohydrate54.2 g
of which sugars5.1 g
Protein56.3 g
Salt2.35 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Paper
Garlic Press
Large Saucepan
Medium Bowl
Paper Towel
Aluminum Foil
Small Bowl


Cook the Potatoes

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 and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). 

Sandwich each chicken breast 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. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Bread the Chicken

Crack the egg (see pantry 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.

Fry your Schnitzel

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 plate lined with kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Bring on the Broccoli

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. Season with salt and pepper.

Once cooked, transfer the broccoli to a bowl and cover to keep warm. Wipe out the pan.

Mash and Sauce Time

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Mash until smooth.

Stir through the butter (see pantry for amount) and the remaining cheese. 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, creme fraiche and water for the sauce (see pantry for amount), then bring to a boil and simmer until thickened slightly, 3-4 mins.

Finish and Serve

Once the sauce has thickened, taste and season if needed.

When everything's 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.