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Ultimate Parmigiano Crumbed Chicken Schnitzel
Ultimate Parmigiano Crumbed Chicken Schnitzel

Ultimate Parmigiano Crumbed Chicken Schnitzel

with Mustard Cream Sauce and Bacon & Truffle Crispy Potato Slices

Recipe Development Team
Recipe Development TeamUpdated on September 15, 2025

Pairing chicken breast with smoked bacon lardons, this indulgent Ultimate Parmigiano Crumbed Chicken Schnitzel brings a restaurant quality experience straight into your home.

Tags:
Egg(s) not included
High Protein
Allergens:
Wheat
Cereals containing gluten
Milk
Mustard

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.

Total45 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

80 grams

Tenderstem® Broccoli

1 unit(s)

Garlic Clove

1 sachet(s)

Dried Thyme

60 grams

British Smoked Bacon Lardons

2 unit(s)

British Chicken Breasts

25 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

20 grams

Parmigiano Reggiano

(Contains: Milk)

125 grams

Baby Plum Tomatoes

10 grams

Wholegrain Mustard

(Contains: Mustard)

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Truffle Zest

Not included in your delivery

1 unit(s)

Egg

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2986 kJ
Energy (kcal)714 kcal
Fat30.7 g
of which saturates14 g
Carbohydrate62.9 g
of which sugars7 g
Dietary Fibre8.3 g
Protein53.4 g
Salt2.48 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Garlic Press
Knife
Baking Paper
Large Bowl
Whisk
Medium Bowl
Plate
Large Frying Pan

Cooking Instructions and Tips

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Slice the potatoes into 1cm thick rounds (no need to peel). Halve any thick broccoli stems lengthways. Peel and grate the garlic (or use a garlic press).

Pop the potato rounds onto a large baking tray. Drizzle with oil, sprinkle over the dried thyme, 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. Add the bacon to the tray for the last 10 mins of cooking time. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

2

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

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs and Parmigiano Reggiano into another medium bowl. Season with salt and pepper.

3

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 with 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. 

4

Transfer the chicken to a baking tray.

Pop the broccoli and baby plum tomatoes alongside. Scatter over the garlic, a drizzle of oil and a pinch of salt and pepper. Toss to coat. TIP: Use two baking trays if necessary.

Bake the chicken and veg on the middle shelf of your oven until cooked through and tender, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

If you'd prefer to, boil your broccoli in step 5 while the sauce cooks, for 3-5 mins until tender. Season with salt and pepper.

5

Discard the oil from the chicken pan, then wipe out the (now empty) pan and return to medium heat.

Add the mustard (add less if you'd prefer), chicken stock paste, creme fraiche and water for the sauce (see pantry for amount).

Bring to a boil and simmer until thickened slightly, 2-3 mins. Remove from the heat.

Once the potatoes have cooked, sprinkle over the truffle zest. 

6

When everything's ready, slice the chicken schnitzels widthways into 2cm thick slices, then share between your plates.

Serve the bacon crispy potato slices, broccoli and baby plum tomatoes alongside.

Spoon the mustard cream sauce over the chicken to finish.

Enjoy!

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