Spiced Chicken Schnitzel
with Garlicky Crushed Potatoes & Celery-Apple Slaw
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
320 g
Chicken Breast
1
Celery
1 sachet
Classic Roast Seasoning
2 packet
Potato
1 sachet
Chicken-Style Stock Powder
1 packet
Shredded Cabbage Mix
1
apple
Nutrition Values
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-high heat, add the butter and garlic and cook, stirring, until fragrant, 1 minute. • Stir in chicken-style stock powder, then remove from heat. Return potatoes to pan, tossing to coat. Lightly crush with a fork. Cover to keep warm.
Custom Recipe: If you've swapped from pork schnitzel to chicken breast, 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. Continue with step.
Custom Recipe: Crumb the chicken in the same way as above.
Custom Recipe: Heat the pan as above and oil. Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
• Meanwhile, thinly slice celery and apple. • In a large bowl, combine shredded cabbage mix, apple, celery and a drizzle of vinegar. Season to taste.
• Slice pork schnitzels. • Divide garlicky crushed potatoes, celery-apple slaw and spiced pork schnitzels between plates. • Serve with dill & parsley mayonnaise. Enjoy!
Little cooks: Add the finishing touch by drizzling over the herby mayo!
