Traditional Chicken Schnitzel
with Rainbow Cherry Tomato Salad & Lemon-Butter Sauce
There’s nothing quite like the golden crust of a good old-fashioned chicken schnitzel to cheer you up – that’s just simple science. And as for condiments? We think our lemon butter sauce for the adults might just make for an unbeatable combination.
/Â serving 4 people
/Â serving 4 people
1 unit
lemon
1 punnet
cherry tomato medley
1 packet
chicken breast
2 packet
panko breadcrumbs
(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy)1 packet
slivered almonds
(ContainsTree NutsMay be presentPeanuts, Tree Nuts, Milk, Soy, Gluten, Sesame)1 cube
chicken stock
1 bag
mixed salad leaves
1 unit
cucumber
4 unit
pita pockets
(ContainsGlutenMay be presentSesame)Not included in your delivery
olive oil
â…“ cup
plain flour
(ContainsGluten)2 tsp
salt
2 unit
egg
(ContainsEggs)40 g
butter
(ContainsMilk)¼ cup
water
4 tsp
vinegar (balsamic or white wine)
1.5 tsp
honey
Preheat the oven to 220°C/200°C fan-forced. Slice the pita pockets into 2cm squares. Spread the pita squares across two oven trays lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Spread in a single layer. Bake for 5 minutes or until toasted. Set aside. While the pita is baking, cut the lemon in half. Thinly slice the cucumber into half-moons. Slice the heirloom cherry tomatoes in half.
Place the chicken breasts between two sheets of baking paper. Pound the 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, the salt and a pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken breast into the flour mix, followed by the egg and finally in the breadcrumbs. Set aside on a plate.
Heat a large frying pan over a medium-high heat. Toast the slivered almonds for 3-4 minutes, or until golden. Transfer to a plate. Return the frying pan to a medium-high heat with enough olive oil to coat the base. When the oil is hot, add 1/2 the schnitzels and cook for 2-4 minutes on each side, or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining chicken. TIP: Add extra oil as needed to stop the schnitzel from sticking.
TIP: If you don't want the sauce, just serve with lemon wedges! Wash out the frying pan and return to a medium-high heat. Add the butter and stir until melted. Crumble in 1 chicken stock cube and add the water, 1/2 tsp honey and a good squeeze of lemon juice. TIP: Add more or less lemon juice, according to your taste. Whisk together and simmer, stirring, for 2 minutes or until well combined and slightly reduced. Slice any remaining lemon into wedges.
In a medium bowl, add the vinegar, 1 tsp honey and 2 tbs of olive oil. Season to taste with salt and pepper. Add the heirloom cherry tomatoes, cucumber, mixed salad leaves and pita crisps. TIP: Toss the salad just before serving to keep the leaves and pita bread crisp.
Divide the chicken schnitzel and rainbow cherry tomato salad between plates. Sprinkle with the toasted slivered almonds and serve any lemon wedges on the side. Spoon the lemon-butter sauce over the adult portions. TIP: If the kids like lemon, drizzle a little over their portions too!