Chicken Schnitty

Nutrition per serve

Ingredients

• 1pcs small sweet potato
• 40g panko breadcrumbs
• 10g Aussie barbecue seasoning
• 300g chicken thigh fillets
• 150g peas
• 20g butter
• 1pcs egg
• 15ml plain flour
• 30ml olive oil
• 30ml barbecue sauce

Method

1. Step 1 — Make sweet potato mash
   Peel and quarter the sweet potato. Put the sweet potato in a small saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 12-15 mins until tender. Drain, then return to the pan and mash until smooth. Add 20g butter, season with salt and pepper and stir to combine.
2. Step 2 — Crumb chicken
   Meanwhile, whisk 1 egg in a shallow bowl. Put the breadcrumbs in a separate shallow bowl. Combine the barbecue seasoning and 1 tbs flour in a third bowl. Dust the chicken with the seasoned flour, shake off the excess, then dip in the egg and coat in the breadcrumbs.
3. Step 3 — Cook chicken
   Heat 2 tbs olive oil in a medium frypan over medium heat (see Kitchen 101). Cook the chicken, turning regularly, for 10-12 mins until cooked through. Remove from the pan and drain on paper towel. Season with salt and pepper.
4. Step 4 — Cook peas
   While the chicken is cooking, bring a small saucepan of water to the boil. Add the peas, return to the boil and cook for 2 mins. Drain.
5. Step 5 — Serve up
   Slice the chicken schnitzels. Divide the chicken, mash and peas among plates and drizzle with the barbecue sauce. Enjoy!
6. Step 6 — Kitchen 101
   Cooking the chicken over medium heat allows it to cook all the way through without burning, and gives it a nice golden crumb.

Allergens

Milch, Eier, Gluten, Wheat, Sulfit