Crispy Rosemary Chicken Schnitzel and Roast Potatoes
with Balsamic Sprouts, Hazelnuts and Creamy Leek & Cheese Sauce
Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. Our Crispy Rosemary Chicken Schnitzel has a mouthwatering rosemary and hazelnut crumb for an elevated version of family favourite fried chicken. Serve with roast potatoes and a creamy sauce for extra cosiness.
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
200 grams
Brussels Sprouts
25 grams
Hazelnuts
(Contains Nuts May contain Nuts)
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Dried Rosemary
2 unit(s)
Garlic Clove
1 unit(s)
Leek
75 grams
Creme Fraiche
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1 unit(s)
Egg
½ tsp
Salt for the Breadcrumbs
50 milliliter(s)
Water for the Sauce
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 them onto one side of 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.
Meanwhile, trim the Brussels sprouts and halve through the root. Finely crush the hazelnuts in the unopened sachet using a rolling pin.
When the potatoes have 20 mins remaining, pop the Brussels sprouts onto the other side of the baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Return to the oven and roast for the remaining time until browned and tender, 18-20 mins. Turn halfway through.
Meanwhile, sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. Season with salt and pepper.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs, hazelnuts, dried rosemary and the salt (see pantry for amount) into another bowl, then mix.
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.
Once golden, transfer the chicken to a baking tray. 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.
Discard the oil from the chicken pan.
Meanwhile, peel and grate the garlic (or use a garlic press). Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Wipe out the (now empty) frying pan and return to medium heat with a drizzle of oil. Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally. Add the garlic and fry for 30 secs.
Stir in the creme fraiche and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and stir through the hard Italian style cheese until melted, 1 min.
Taste and season with salt and pepper if needed, then remove from the heat.
When everything's ready, reheat the sauce if needed. Drizzle the balsamic glaze over the sprouts and toss to glaze.
Share the chicken schnitzels between your plates. Serve the roast potatoes and balsamic sprouts alongside.
Spoon the creamy leek sauce over the chicken to finish.
Enjoy!
