Chicken Jägerschnitzel & Creamy Mushroom Sauce
with Potato Mash & Apple Salad
Jägerschnitzel, a hearty German delight, pairs tender breaded chicken with a rich mushroom sauce that's perfect for a cozy feast for the adults. Drizzle over a simple creamy sauce for the kids, without the mushrooms if they're not a fan. Potato mash soaks up extra sauce, and acts as the ideal accompaniment for this dreamy combo!
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Ingredients
2
Potato
1
Apple
1
Button Mushrooms
1
Panko Breadcrumbs
(Contains Gluten; )
1
Chicken Breast
(May be present Gluten, Soy. )
1
Cream
(Contains Milk; )
1
Dijon Mustard
(Contains Sulphites; )
1
Chicken-Style Stock Powder
1
Mixed Salad Leaves
1
Kiwi Spice Blend
Not included in your delivery
1
olive oil
butter
(Contains Milk; )
milk
(Contains Milk; )
plain flour
(Contains Gluten; )
egg
(Contains Egg; )
white wine vinegar
Nutrition Values
Instructions
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, thinly slice apple and button mushrooms. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and Kiwi spice blend. • Separate pork schnitzels (if stuck together) to get two per person. • Coat pork in flour mixture, followed by the egg and finally the breadcrumbs. Transfer to a plate. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, thinly slice apple and button mushrooms. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and Kiwi spice blend. • Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook pork schnitzels in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
TIP: Ensure the oil is hot before cooking the pork schnitzels for best results. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 8-10 minutes. • Remove pan from heat, add cream (see ingredients), Dijon mustard (see ingredients) and chicken-style stock powder and stir to combine. Season to taste.
TIP: If your children do not like mushrooms, remove mushrooms from the pan and stir through the adult's portion only when serving.
• Meanwhile, combine mixed salad leaves, apple and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.
• Slice pork schnitzel. • Divide potato mash, pork schnitzels and creamy sauce for the kid's portion. • Plate up the adult's portion with remaining mash, pork schnitzel, creamy mushroom sauce and apple salad. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Slice crumbed chicken. • Divide potato mash, crumbed chicken and creamy sauce for the kid's portion. • Plate up the adult's portion with remaining mash, chicken, creamy mushroom sauce and apple salad. Enjoy!