Christmas Chicken Schnitzel
with roast potatoes and creamy cheese sauce
Originating in Austria, a schnitzel is a slice of meat usually thinned by pounding. Our version adds hazelnuts and rosemary to the crumb for a delicious and crispy dinner that's golden, fragrant, and filled with festive flavour.
The quantities provided above are averages only.
Ingredients
320 grams
Irish Chicken Breast
10 grams
Hazelnuts
(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)
1 pack(s)
Breadcrumbs
(Contains Wheat)
600 grams
Potatoes
1 unit(s)
Rosemary
2 unit(s)
Garlic
65 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1 unit(s)
Egg
½ tsp
Salt
½ tbsp
Flour
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks (peeling optional).
- Pick the rosemary leaves and roughly chop (discard the stalks).
- Pop the potatoes onto a large (lined) baking tray. Toss with half the rosemary, salt, pepper and a drizzle of oil.
- Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
- Finely chop the hazelnuts.
- Surround the chicken with cling film or baking paper.
- Bash with the bottom of a pot until it’s 1-2cm thick. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Beat one egg (per 2P) in a bowl.
- Mix breadcrumbs, hazelnuts, remaining rosemary and ½ tsp salt in another bowl.
TIP: Notice a stronger smell from your chicken? This is normal due to packaging used to keep it fresh.
- Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate.
- Place a large pan over high heat with enough oil to coat the bottom.
- 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.
TIP: You want the oil to be hot so the chicken fries properly—heat for 2-3 mins before adding the chicken.
- Transfer the chicken to a lined baking tray.
- Bake on the middle shelf until cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Discard the excess oil from the pan and give it a quick wipe (you'll be using it again).
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Return the now empty pan to medium heat with a drizzle of oil.
- Add the garlic and fry for 30 secs. Stir in ½ tbsp flour (per 2P), then add the creme fraiche and 50ml water (per 2P).
- Bring to the boil, lower the heat and add the cheese. Stir until the cheese is melted and the sauce starts to thicken, 1 min.
- Season to taste with salt and pepper. Remove the pan from the heat.
- When everything's ready, reheat the sauce if needed.
- Share the chicken schnitzels between plates.
- Serve the rosemary roast potatoes and salad leaves alongside, with the creamy sauce in a small bowl.
- Finish the salad with a drizzle of balsamic glaze.
