Classic Double Chicken Breast Schnitzel
with roasted parsnip , carrot and creamy cheese sauceCalories
:
793 kcalProtein
:
91.1g proteinTotal
:
40 minutesDifficulty
:
EasyEgg(s) not included
Family Friendly
Allergens:
- Hazelnuts
- Nuts
- Cereals containing gluten
- Wheat
- Milk
- Sulphites
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
640 grams
Irish Chicken Breast
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Rosemary
2 unit(s)
Garlic
65 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
2 unit(s)
Carrot
1 unit(s)
Parsnip
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)3320 kJ
Energy (kcal)793 kcal
Fat25.3 g
of which saturates11.9 g
Carbohydrate60.2 g
of which sugars18.7 g
Dietary Fiber12.1 g
Protein91.1 g
Cholesterol7.2 mg
Salt3.5 g
Trans Fat0.1 g
Potassium360 mg
Calcium40.8 mg
Iron0.7 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 220°C/200°C fan/gas mark 7.
- Trim the parsnip and carrot, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.
- Pick the rosemary leaves and roughly chop (discard the stalks).
- Pop the parsnip, carrot and half the rosemary onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn 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.
- 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 veg and salad leaves alongside, with the creamy sauce in a small bowl.
- Finish the salad with a drizzle of balsamic glaze.
