Ultimate Parmigiano Crumbed Chicken Schnitzel
with Mustard Cream Sauce, Crispy Potato Slices and Tenderstem®
Looking for a taste of everyday luxury? This Ultimate Parmigiano Crumbed Chicken Schnitzel is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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
1 sachet(s)
Dried Thyme
80 grams
Tenderstem Broccoli
1 unit(s)
Garlic Clove
2 unit(s)
British Chicken Breasts
25 grams
Breadcrumbs
(Contains Cereals containing gluten)
20 grams
Parmigiano Reggiano
(Contains Milk)
125 grams
Baby Plum Tomatoes
17 grams
Wholegrain Mustard
(Contains Mustard)
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
1 unit(s)
Egg
20 grams
Butter
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Slice the potatoes into 1cm thick rounds (no need to peel). Halve any thick broccoli stems lengthways. Peel and grate the garlic (or use a garlic press).
Pop the potato rounds onto a large baking tray. Drizzle with oil, sprinkle over the dried thyme, 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, 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.
Crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the breadcrumbs and Parmigiano Reggiano into another medium bowl. Season with salt 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 with 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 baking tray.
Pop the broccoli and baby plum tomatoes alongside. Scatter with the garlic, a drizzle of oil and a pinch of salt and pepper. Toss to coat. TIP: Use two baking trays if necessary.
Bake the chicken and veg on the middle shelf of your oven until cooked through and tender, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Discard the oil from the chicken pan.
If you'd prefer to, boil your broccoli in step 5 while the sauce cooks, for 3-5 mins until tender. Season with salt and pepper.
Wipe out the (now empty) frying pan and return to medium heat.
Add the mustard (add less if you'd prefer), chicken stock paste, creme fraiche and water for the sauce (see pantry for amount).
Bring to a boil and simmer until thickened slightly, 2-3 mins. Remove from the heat.
When everything's ready, slice the chicken schnitzels widthways into 2cm thick slices, then share between your plates.
Serve the crispy potato slices, broccoli and baby plum tomatoes alongside.
Spoon the mustard cream sauce over the chicken.
Enjoy!
