Chicken Schnitzel & Peppercorn Hollandaise
with Deluxe Pistachio Salad & Balsamic Dressing
- Gluten
- Eggs
- Gluten(Wheat)
- Tree Nuts
- Gluten
- Eggs
- Fish
- Milk
- Traces of Cashew
- Almond
- Sesame
- Soy
- May contain traces of allergens
- Peanuts
Peppercorn meets hollandaise, a wonder duo sauce swooping in to transform this chicken schnitty dinner into something new. Sprinkle a few pistachios into the salad to bring a little crunch and there you have it, another tasty version of the chicken schnitzel. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1
cucumber
2
radish
½ sachet
black peppercorns
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
chicken breast
1 packet
Hollandaise
(May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy)
1 bottle
Balsamic & Olive Oil Dressing
1 packet
pistachios
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
1 bag
Deluxe Salad Mix
1 sachet
Aussie Spice Blend
Not included in your delivery
1
olive oil
2 tbs
plain flour
(Contains: Gluten; )
1
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Thinly slice cucumber into half-moons. Thinly slice radish. • Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick.
• 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 Aussie spice blend. • Coat chicken first in the flour, followed by the egg and finally the spiced breadcrumbs. Transfer chicken to a plate.
• Heat a large frying pan over medium-high heat. Toast pistachios, tossing, until golden, 3-5 minutes. Transfer to a small bowl and set aside.
• Return the frying pan to medium-high heat with enough olive oil to cover the base. Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan. TIP: Chicken is cooked through when it's no longer pink inside.
• Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. Cook crushed peppercorns until fragrant, 1 minute. • Remove pan from heat, then add hollandaise and a splash of water and stir to combine. Season to taste. • Meanwhile, combine deluxe salad mix, cucumber, radish and balsamic & olive oil dressing in a large bowl. Season to taste.
• Divide chicken schnitzels and salad between plates. • Garnish salad with toasted pistachios. • Drizzle peppercorn hollandaise sauce over the chicken to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the peppercorn hollandaise, though some found it too spicy; the pistachio and balsamic combination in the salad was praised.
- Ease of prep: Quick and simple to prepare, though some found the crumbing process messy.
- Suggestions: Consider reducing the amount of peppercorns for a milder sauce; add a side like mashed potatoes for a more filling meal.
- Portions: Some found the meal satisfying, while others felt it needed an additional side dish for a complete dinner.
