Crispy Bacon and Rosemary Chicken Schnitzel
with Roast Potatoes, Hazelnuts and Creamy Cheese Sauce
Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. Our Crispy Bacon and Rosemary Chicken Schnitzel has a mouthwatering rosemary and hazelnut crumb for an elevated version of family favourite fried chicken, plus crispy oven-baked bacon lardons. 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
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
75 grams
Creme Fraiche
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
90 grams
British Smoked Bacon Lardons
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 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, finely crush the hazelnuts in the unopened sachet using a rolling pin.
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 salt for the breadcrumbs (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 and add the lardons.
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. Cook bacon thoroughly.
Discard the oil from the chicken pan.
Meanwhile, peel and grate the garlic (or use a garlic press).
Wipe out the (now empty) frying pan and return to medium heat with a drizzle of oil. Once hot, 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.
Share the chicken schnitzels and bacon between your plates. Serve the roast potatoes and baby leaves alongside.
Spoon the creamy sauce over the chicken and drizzle the balsamic glaze over the salad to finish.
Enjoy!
