Herby Chicken Schnitzels and Mash

Nutrition per serve

Ingredients

• 2pcs potato
• 1bunch parsley
• 300g chicken breast fillet
• 40g panko breadcrumbs
• 10g Italian seasoning
• 1pcs tomato
• 1pcs egg
• 15ml plain flour
• 20g butter
• 38ml olive oil

Method

1. Step 1 — Prep ingredients
   Peel the potatoes and cut into 2cm chunks. Finely chop the parsley, discarding the stems. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Whisk 1 egg in a shallow bowl. Put 1 tbs plain flour in a separate shallow bowl. Combine the breadcrumbs and 3 tsp Italian seasoning in a third bowl.
2. Step 2 — Make mash
   Put the potato in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 10-12 mins until tender. Drain, then return to the pan. Mash the potato until smooth. Add half the parsley and 20g butter, season with salt and pepper and stir until combined. Cover to keep warm.
3. Step 3 — Pan-fry tomato
   Meanwhile, halve the tomato and put on a plate. Drizzle with 2 tsp olive oil, scatter over the remaining Italian seasoning, season with salt and pepper and turn to coat. Heat a medium frypan over medium-high heat. Cook the tomato for 2 mins each side or until tender. Remove from the pan and keep warm, reserving the pan.
4. Step 4 — Cook schnitzels
   Dust the chicken with flour, shake off the excess, then dip in the egg and coat in the breadcrumb mixture. Heat 2 tbs olive oil in the reserved pan over medium heat. Cook the 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.
5. Step 5 — Serve up
   Divide the mash, schnitzels and tomato among plates, scatter with the remaining parsley and enjoy!
6. Step 6 — Did you know?
   Panko are the Japanese version of breadcrumbs (panko means 'small pieces of bread'). They're lighter and larger than regular breadcrumbs, producing a much better crunch.

Allergens

Eier, Gluten, Wheat, Milch, Sulfit