Chicken Parm Style Schnitzel
with Roast Potatoes and Green Beans
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
150 grams
Green Beans
40 grams
Mature Cheddar Cheese
(Contains Milk)
30 grams
Tomato Puree
25 grams
Sun-Dried Tomato Paste
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
Not included in your delivery
1 tbsp
Water for the Sauce
½ tsp
Sugar for the Sauce
1 unit(s)
Egg
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).
Trim the green beans, grate the cheddar cheese.Put the tomato puree and sundried tomato paste into a bowl and add the water and sugar (see pantry for both amounts). Mix together and set aside.
Pop the potato 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 the potatoes on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.
IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Season with salt and pepper
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl and season with 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.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper then lay them into the frying pan.
Cook until browned, 3-4 mins each side. Transfer the chicken to a baking tray and roast on the top shelf of your oven until the chicken is cooked, 8-10 mins. (move your potatoes to the middle shelf)
IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, wipe out the pan and pop back on medium high heat. Add a drizzle of oil and the green beans and stir-fry until starting to char, 2-3 mins.
Then turn the heat down to medium, add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.
Once the chicken is cooked, remove from your oven and spread the tomato mixture on top followed by the grated cheese. Bake on the top shelf of your oven until the cheese has melted, 2-3 mins.
Serve the chicken with the roast potatoes and beans alongside and enjoy!
