Classic Chicken Schnitzel & Gravy
with Cheesy Crushed Potatoes & Carrot Salad
- Wheat
- Gluten
- Milk
Give your dinner table a boost with this comforting crowd-pleaser the whole whānau will love. Golden panko-crumbed chicken are finished with rich gravy, served alongside rustic crushed potatoes topped with Parmesan. A fresh carrot, avocado and mixed-leaf salad ties it all together for a nostalgic meal that hits the spot every time.
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
Utensils
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 heat. Add the
butter and garlic and cook, stirring, until
fragrant, 1-2 minutes.
• Stir in chicken-style stock powder, then
remove from heat. Add potatoes to pan, tossing
to coat, then lightly crush with a fork. Stir
through 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 classic roast seasoning. 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 heatproof bowl,
combine gravy granules and the boiling water
(see ingredients). Whisk until smooth and
combined, 1 minute.
• In a large bowl, combine carrot, avocado and
mixed salad leaves.
• Drizzle with balsamic vinegar and olive oil, toss
to coat and season to taste with salt and pepper.
• Slice chicken schnitzels. • Divide Parmesan crushed potatoes, classic chicken schnitzels and carrot salad between plates. • Spoon over gravy to serve. Enjoy!
