Christmas Chicken Schnitzel with Irish Bacon
with roast potatoes and creamy cheese sauce
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Egg(s) not included
Allergens:
Hazelnuts
•Nuts
•Cereals containing gluten
•Wheat
•Milk
•Sulphites
The quantities provided above are averages only.
Total40 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
320 grams
Irish Chicken Breast
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, 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)
100 grams
Irish Bacon Lardons
Not included in your delivery
1 unit(s)
Egg
½ tsp
Salt
½ tbsp
Flour
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3762 kJ
Energy (kcal)899 kcal
Fat34.1 g
of which saturates15.1 g
Carbohydrate87.7 g
of which sugars5.3 g
Dietary Fiber9.4 g
Protein65.5 g
Salt4.2 g
Potassium1028.7 mg
Calcium18.8 mg
Iron0.2 mg
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
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.
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.
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.
4
- Transfer the chicken to a lined baking tray. Scatter the bacon over the top. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
- 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).
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.
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.
