Aussie Chicken Schnitzel & Gravy
with Parmesan Crushed Potatoes & Carrot Salad
- Wheat
- Gluten
- Milk
Ingredients
2
Garlic
1 packet
Mixed Salad Leaves
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
320 g
Chicken Breast
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
1
Avocado
1 sachet
Classic Roast Seasoning
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Carrot
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Finely chop garlic. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat, add the butter and garlic and cook, stirring, until fragrant, 1 minute. • Stir in chicken-style stock powder, then remove from heat. Add potatoes to pan, tossing to coat. Lightly crush with a fork. Stir in grated Parmesan cheese. Cover to keep warm.
• Meanwhile, grate carrot. Slice avocado in half, scoop out flesh and roughly chop. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm-thick. • In a shallow bowl, combine the plain flour and Aussie spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip chicken into flour mixture, followed by egg and finally in panko breadcrumbs. Set aside on a plate.
• In a large frying pan, add enough olive oil to cover base and heat over medium-high heat. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• Meanwhile, in a medium bowl, combine gravy granules and the boiling water (see ingredients), whisking, until smooth, 1 minute.
• In a large bowl, add carrot, avocado, mixed salad leaves, a drizzle of balsamic vinegar and olive oil. • Toss to coat and season.
• Slice chicken schnitzels. • Divide Parmesan crushed potatoes, Aussie chciken schnitzels and carrot salad between plates. • Spoon over gravy to serve. Enjoy!
