Alpine Inspired Chicken Schnitzel and Cheesy Bacon Roasties
with Honey-Mustard Cabbage, Peas and Redcurrant Jelly
Bring the best of the slopes to your table with our recipes inspired by Alpine cuisine and the feasts served après-ski! Our Alpine Inspired Chicken Schnitzel and Cheesy Bacon Roasties is a tasty and traditional meal from Bavaria and Austria, served with our take on the classic cabbage side.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
150 grams
Shredded Savoy Cabbage
2 unit(s)
Garlic Clove
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
120 grams
Peas
8.5 grams
Wholegrain Mustard
(Contains Mustard)
37 grams
Redcurrant Jelly
90 grams
British Smoked Bacon Lardons
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
1 tsp
Sugar
1 tbsp
Honey
20 grams
Butter
3 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
When the potatoes have 10 mins left, add the bacon to the tray and cook for the remaining time, 8-10 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.
Meanwhile, sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick.
Season the chicken with salt and pepper.
Crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the breadcrumbs into another medium bowl, mix and season with the salt (see pantry for amount) and pepper.
Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
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.
Transfer the chicken to a large baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, carefully discard the oil from the chicken pan. Wipe it out and pop on medium-high heat with a drizzle of oil.
Once hot, add the savoy cabbage, sugar (see pantry for amount) and a splash of water. Season with salt and pepper, stir and cook until just tender, 8-10 mins.
While the cabbage cooks, peel and grate the garlic (or use a garlic press).
When the potatoes have 5 mins left, sprinkle over half the hard Italian style cheese, then return to the oven for the remaining time.
When the schnitzel is cooked, sprinkle over the remaining cheese. Cover to keep warm.
When the cabbage has softened, stir in the peas, garlic, honey, butter (see pantry for both amounts) and wholegrain mustard (see ingredients for amount). Fry, 1 min.
Share the chicken schnitzels between your plates.
Serve the roasted potatoes and cabbage alongside.
Serve with the redcurrant jelly and mayo (see pantry for amount) for dipping.
Enjoy!
