Christmas Chicken Schnitzel
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Christmas Chicken Schnitzel

Christmas Chicken Schnitzel

with roast potatoes and creamy cheese sauce

Originating in Austria, a schnitzel is a slice of meat usually thinned by pounding. Our version adds hazelnuts and rosemary to the crumb for a delicious and crispy dinner that's golden, fragrant, and filled with festive flavour.

Tags:
Protein Rich
•Family Friendly
•Egg(s) not included
Allergens:
Hazelnuts
•Wheat
•Milk
•Sulphites

The quantities provided above are averages only.

Total Time40 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

320 grams

Irish Chicken Breast

10 grams

Hazelnuts

(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)

1 pack(s)

Breadcrumbs

(Contains Wheat)

600 grams

Potatoes

1 unit(s)

Rosemary

2 unit(s)

Garlic

65 grams

Creme Fraiche

(Contains Milk)

1 unit(s)

Grated Italian Style Hard Cheese

(Contains Milk)

40 grams

Salad Leaves

1 sachet(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

1 unit(s)

Egg

½ tsp

Salt

½ tbsp

Flour

to taste

Salt

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kJ)3021 kJ
Energy (kcal)722 kcal
Fat21.7 g
of which saturates9.7 g
Carbohydrate80.3 g
of which sugars8.2 g
Dietary Fiber0.1 g
Protein55.6 g
Cholesterol0 mg
Salt3.18 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater
•Baking Sheet with Baking Paper

Cooking Steps

Roast the Potatoes
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm chunks (peeling optional).
  • Pick the rosemary leaves and roughly chop (discard the stalks).
  • Pop the potatoes onto a large (lined) baking tray. Toss with half the rosemary, salt, pepper and a drizzle of oil.
  • Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
Get Prepped
2
  • Finely chop the hazelnuts.
  • Surround the chicken with cling film or baking paper.
  • Bash with the bottom of a pot until it’s 1-2cm thick. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
  • Beat one egg (per 2P) in a bowl.
  • Mix breadcrumbs, hazelnuts, remaining rosemary and ½ tsp salt in another bowl.

TIP: Notice a stronger smell from your chicken? This is normal due to packaging used to keep it fresh.

Time to Fry
3
  • Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate.
  • Place a large pan over high heat with enough oil to coat the bottom. 
  • 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.

TIP: You want the oil to be hot so the chicken fries properly—heat for 2-3 mins before adding the chicken.

Bake Until Golden
4
  • Transfer the chicken to a lined baking tray.
  • Bake on the middle shelf until cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Discard the excess oil from the pan and give it a quick wipe (you'll be using it again).
Make the Sauce
5
  • Meanwhile, peel and grate the garlic (or use a garlic press).
  • Return the now empty pan to medium heat with a drizzle of oil.
  • Add the garlic and fry for 30 secs. Stir in ½ tbsp flour (per 2P), then add the creme fraiche and 50ml water (per 2P).
  • Bring to the boil, lower the heat and add the cheese. Stir until the cheese is melted and the sauce starts to thicken, 1 min.
  • Season to taste with salt and pepper. Remove the pan from the heat. 
Serve Up
6
  • When everything's ready, reheat the sauce if needed.
  • Share the chicken schnitzels between plates.
  • Serve the rosemary roast potatoes and salad leaves alongside, with the creamy sauce in a small bowl.
  • Finish the salad with a drizzle of balsamic glaze.