Crispy Herb Schnitzel
with baked potatoes and creamy radish salad
The quantities provided above are averages only.
Ingredients
1 sachet(s)
Paprika
(Contains: Mustard)
40 grams
Salad Leaves
5 grams
Parsley
320 grams
Irish Chicken Breast
75 grams
Yoghurt
(Contains: Milk)
1 pack(s)
Breadcrumbs
(Contains: Wheat)
125 grams
Radish
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
500 grams
Baby Potatoes
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
1 unit(s)
Egg
½ tsp
Sugar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray. Drizzle with oil, paprika and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray. Roast on the top shelf of the oven until fork tender, 25-35 mins.
Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a 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.
Season the breadcrumbs with salt and pepper.
TIP: Notice a stronger smell from your chicken? This is normal due to packaging used to keep it fresh.
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.
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).
Trim and quarter the radish.
In a large bowl for the salad, mix together yoghurt, mayo and 1/2 tsp sugar (per 2P) Season to taste with salt and pepper. Just before serving, toss the salad leaves and radish through the dressing.
Divide the roasted potatoes and chicken schnitzel between plates. Serve the creamy radish salad alongside.
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