with roast potatoes and creamy cheese sauce
Originating in Austria, a schnitzel is a slice of meat usually thinned by pounding. Our version adds hazelnuts and rosemary to the crumb for a delicious and crispy dinner that's golden, fragrant, and filled with festive flavour.
Allergens
Utensils
Tags
Irish Chicken Breast
320 grams
Hazelnuts
10 grams
Breadcrumbs
1 pack(s)
Potatoes
600 grams
Rosemary
1 unit(s)
Garlic
2 unit(s)
Creme Fraiche
65 grams
Grated Italian Style Hard Cheese
1 unit(s)
Salad Leaves
40 grams
Balsamic Glaze
1 sachet(s)
Egg
1 unit(s)
Salt
0.5 tsp
Flour
0.5 tbsp
Salt
to taste
Pepper
to taste
Water
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks (peeling optional).
- Pick the rosemary leaves and roughly chop (discard the stalks).
- Pop the potatoes onto a large (lined) baking tray. Toss with half the rosemary, salt, pepper and a drizzle of oil.
- Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
- Finely chop the hazelnuts.
- Surround the chicken with cling film or baking paper.
- Bash with the bottom of a pot until it’s 1-2cm thick. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Beat one egg (per 2P) in a bowl.
- Mix breadcrumbs, hazelnuts, remaining rosemary and ½ tsp salt in another bowl.
TIP: Notice a stronger smell from your chicken? This is normal due to packaging used to keep it fresh.
- Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate.
- Place a large pan over high heat with enough oil to coat the bottom.
- Once hot, carefully lay the chicken into the pan and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.
TIP: You want the oil to be hot so the chicken fries properly—heat for 2-3 mins before adding the chicken.
- Transfer the chicken to a lined baking tray.
- Bake on the middle shelf until cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Discard the excess oil from the pan and give it a quick wipe (you'll be using it again).
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Return the now empty pan to medium heat with a drizzle of oil.
- Add the garlic and fry for 30 secs. Stir in ½ tbsp flour (per 2P), then add the creme fraiche and 50ml water (per 2P).
- Bring to the boil, lower the heat and add the cheese. Stir until the cheese is melted and the sauce starts to thicken, 1 min.
- Season to taste with salt and pepper. Remove the pan from the heat.
- When everything's ready, reheat the sauce if needed.
- Share the chicken schnitzels between plates.
- Serve the rosemary roast potatoes and salad leaves alongside, with the creamy sauce in a small bowl.
- Finish the salad with a drizzle of balsamic glaze.
3021
kJ
Energy (kJ)
722
kcal
Energy (kcal)
21.7
g
Fat
9.7
g
of which saturates
80.3
g
Carbohydrate
8.2
g
of which sugars
0.1
g
Dietary Fiber
55.6
g
Protein
0
mg
Cholesterol
3.18
g
Salt
with roast potatoes and creamy cheese sauce
