Crunchy Chicken Schnitzels

Nutrition per serve

Ingredients

• 10g smoky barbecue seasoning
• 40g panko breadcrumbs
• 300g chicken breast fillet
• 2pcs potato
• 1pcs zucchini
• 150g peas
• 1pcs egg
• 10ml plain flour
• 20g butter
• 30ml olive oil
• 30ml barbecue sauce (optional)

Method

1. Step 1 — Crumb chicken
   Whisk 1 egg in a shallow bowl. Combine the barbecue seasoning and 2 tsp flour in a separate shallow bowl. Put the breadcrumbs in a third bowl. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Dust the chicken with the flour mixture, shake off the excess, then dip in the egg and coat in the breadcrumbs.
2. Step 2 — Make mash
   Peel the potatoes and cut into 2cm chunks. Put the potato in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 10-12 mins until tender. Drain and return to the pan. Mash the potato until smooth. Add 10g butter, season with salt and pepper and stir to combine.
3. Step 3 — Cook schnitzels
   Meanwhile, bring a small saucepan of salted water to the boil for the vegetables. Heat 2 tbs olive oil in a medium frypan over medium heat (see Kitchen 101). Cook the chicken schnitzels for 2-3 mins each side until golden and cooked through. Remove from the pan and drain on paper towel. Season with salt and pepper.
4. Step 4 — Cook green vegetables
   While the schnitzels are cooking, cut the zucchini into 2cm chunks. Add the zucchini to the pan of boiling water and cook for 2 mins, then add the peas and cook for a further 2 mins or until the peas and zucchini are tender. Drain, then return to the pan. Add 10g butter and stir until melted.
5. Step 5 — Serve up
   Divide the chicken schnitzels, mash and zucchini and peas among plates and serve with the barbecue sauce, if using. 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

Eier, Gluten, Wheat, Milch, Sulfit