• Basil Chicken Schnitzel With Creamy Mustard Potatoes
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Basil Chicken Schnitzel With Creamy Mustard Potatoes

Basil Chicken Schnitzel With Creamy Mustard Potatoes

  1. 1 tbsp Wholegrain Mustard
  2. 5 g Rosemary
  3. 0 tbsp Plain Flour - PANTRY ITEM
  4. 1 tsp Honey
  5. 60 g Green Beans
  6. 150 g Free-Range Chicken Breast
  7. 0 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  8. 1 Each Egg - PANTRY ITEM
  9. 200 g Chat Potatoes
  10. 1 cup Breadcrumbs
  11. 5 g Basil
  12. 0 Salt And Pepper - PANTRY ITEM
  13. 1 tbsp Mayonnaise Or Greek Yoghurt - PANTRY ITEM
  1. 1 tbsp Wholegrain Mustard
  2. 10 g Rosemary
  3. 0 tbsp Plain Flour - PANTRY ITEM
  4. 1 tsp Honey
  5. 120 g Green Beans
  6. 300 g Free-Range Chicken Breast
  7. 0 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  8. 1 Each Egg - PANTRY ITEM
  9. 400 g Chat Potatoes
  10. 1 cup Breadcrumbs
  11. 10 g Basil
  12. 0 Salt And Pepper - PANTRY ITEM
  13. 2 tbsp Mayonnaise Or Greek Yoghurt - PANTRY ITEM
  1. 2 tbsp Wholegrain Mustard
  2. 15 g Rosemary
  3. 0 tbsp Plain Flour - PANTRY ITEM
  4. 2 tsp Honey
  5. 180 g Green Beans
  6. 450 g Free-Range Chicken Breast
  7. 0 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  8. 2 Each Egg - PANTRY ITEM
  9. 600 g Chat Potatoes
  10. 2 cup Breadcrumbs
  11. 15 g Basil
  12. 0 Salt And Pepper - PANTRY ITEM
  13. 3 tbsp Mayonnaise Or Greek Yoghurt - PANTRY ITEM
  1. 2 tbsp Wholegrain Mustard
  2. 20 g Rosemary
  3. 0 tbsp Plain Flour - PANTRY ITEM
  4. 2 tsp Honey
  5. 240 g Green Beans
  6. 600 g Free-Range Chicken Breast
  7. 0 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  8. 2 Each Egg - PANTRY ITEM
  9. 800 g Chat Potatoes
  10. 2 cup Breadcrumbs
  11. 20 g Basil
  12. 0 Salt And Pepper - PANTRY ITEM
  13. 4 tbsp Mayonnaise Or Greek Yoghurt - PANTRY ITEM
  1. 3 tbsp Wholegrain Mustard
  2. 30 g Rosemary
  3. 0 tbsp Plain Flour - PANTRY ITEM
  4. 3 tsp Honey
  5. 360 g Green Beans
  6. 900 g Free-Range Chicken Breast
  7. 0 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  8. 3 Each Egg - PANTRY ITEM
  9. 1200 g Chat Potatoes
  10. 3 cup Breadcrumbs
  11. 30 g Basil
  12. 0 Salt And Pepper - PANTRY ITEM
  13. 6 tbsp Mayonnaise Or Greek Yoghurt - PANTRY ITEM

Prep:

  1. Wash and quarter potatoes.
  2. Cut the chicken horizontally.
  3. Put a saucepan of salted water on to boil.
  4. Wash and trim green beans.
  5. Wash basil and pick off the leaves.
  6. Between two baking sheets, flatten the chicken into schnitzels with a rolling pin or other heavy round object.

Method:

  1. Half cover the potatoes with cold salted water and bring to the boil. Cover and cook for 7 to 10 minutes or until tender. Drain the potatoes. Put the hot potatoes into a large bowl and add mayonnaise or yoghurt and mustard. Toss to combine. Cover to keep warm.
  2. Preheat the oven to 200°c (180°c fan-forced).
  3. Cut lemon into wedges.
  4. Serve the chicken with the warm potatoes and a side of green vegetables. Garnish with rosemary.
  5. Heat oil in a large frying pan over medium to high heat. Add the chicken – two pieces at a time. Cook for about 4 minutes on each side or until golden brown and cooked thoroughly.
  6. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
  7. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  8. Wash and chop parsley.
  9. Grind the basil with salt in a mortar and pestle to make a paste. Add a little olive oil and stir thoroughly.
  10. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  11. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  12. On a plate, add some plain flour. In a medium bowl, combine the egg and basil. On another plate combine the breadcrumbs with lots of cracked pepper. Using one hand, individually dip the chicken pieces into first the flour to coat, then the egg mixture, and then coat with breadcrumbs. Press the crumbs on firmly.
  13. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  14. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  15. Cook the beans in a saucepan of salted water for 4 to 5 minutes or until just tender. While the vegetables are cooking, carefully dip the rosemary into the boiling water for a few seconds. When cool, strip leaves from the stem. Drain the beans, then drizzle with olive oil.
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