Spiced Chicken Schnitzel & Celery-Apple Slaw
with Garlicky Crushed Potatoes
- Milk
- Gluten
- Eggs
- Gluten(Wheat)
- Soy
When you think of a chicken schnitzel, what comes to mind? Potatoes obviously, whether they are wedges, fries or mashed, we love them with a spiced schnitty. May we add a new addition to the list - crushed potatoes, infused with garlic to match the Aussie spices of the chicken.
Ingredients
2
potato
2 clove
garlic
1 sachet
Chicken-Style Stock Powder
1 sachet
Aussie Spice Blend
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 stalk
celery
½
apple
1 bag
Shredded Cabbage Mix
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
chicken breast
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
2 tbs
plain flour
(Contains: Gluten; )
1
eggs
(Contains: Eggs; )
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
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.
• Meanwhile, 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, add the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine Aussie spice blend and panko breadcrumbs.
• Coat chicken first in the flour, followed by egg and finally in panko mixture. Set aside on a plate.
Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.
• In a large frying pan, heat enough olive oil to coat the base over high heat. • 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 chicken schnitzels. • Divide garlicky crushed potatoes, celery-apple slaw and spiced chicken schnitzels between plates. • Serve with dill & parsley mayonnaise. Enjoy!
Little cooks: Add the finishing touch by drizzling over the herby mayo!
