[Quick] NZ BBQ Chicken Schnitzel & Lemon Crushed Potatoes
with Beetroot Relish & Tomato Salad
- Wheat
- Gluten
- Almond
- Cashew
- Eggs
- Soy
- Wheat
- Fish
- Sesame
- Milk
- Gluten
- May contain traces of allergens
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten)
280 g
Pork Schnitzels
1
Cucumber
1 sachet
BBQ Seasoning
1 packet
Mixed Salad Leaves
1 sachet
Chicken-Style Stock Powder
1
apple
1 packet
Beetroot Relish
(May be present: Almond, Cashew, Eggs, Soy, Wheat, Fish, Sesame, Milk, Gluten)
1
Lemon
3
Potato
Nutrition
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water over high heat with a pinch of salt. • Cut potato into large chunks. Slice lemon into wedges. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, then return potato to the pan. • Add the butter, chicken-style stock powder and a generous squeeze of lemon juice and toss to coat. Lightly crush potato with a potato masher or fork. Cover to keep warm. Little cooks: Get those muscles working and help crush the potatoes!
Dip chicken into the flour mixture, followed by the egg, and finally in panko breadcrumbs. Set aside on a plate.
Fry crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel.
Divide crumbed chicken, lemon crushed potatoes and tomato salad between plates.
