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Panko Crumbed Chicken Schnitzel With Potato Salad

Panko Crumbed Chicken Schnitzel With Potato Salad

Ingredients for One

  1. 150 grams free range chicken breast
  2. 150 grams chat potatoes
  3. 30 grams rocket
  4. 5 grams parsley
  5. 0.5 stick celery
  6. 0.25 red onion
  7. 1 lemon
  8. 0.5 cup panko breadcrumbs
  9. 1 tbsp Greek yoghurt - PANTRY ITEM
  10. red wine (or other) vinegar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 300 grams free range chicken breast
  2. 300 grams chat potatoes
  3. 60 grams rocket
  4. 10 grams parsley
  5. 1 stick celery
  6. 0.5 red onion
  7. 1 lemon
  8. 1 cup panko breadcrumbs
  9. 2 tbsp Greek yoghurt - PANTRY ITEM
  10. red wine (or other) vinegar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 600 grams free range chicken breast
  2. 600 grams chat potatoes
  3. 120 grams rocket
  4. 20 grams parsley
  5. 2 stick celery
  6. 1 red onion
  7. 1 lemon
  8. 2 cup panko breadcrumbs
  9. 4 tbsp Greek yoghurt - PANTRY ITEM
  10. red wine (or other) vinegar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 900 grams free range chicken breast
  2. 900 grams chat potatoes
  3. 180 grams rocket
  4. 30 grams parsley
  5. 3 stick celery
  6. 1.5 red onion
  7. 2 lemon
  8. 3 cup panko breadcrumbs
  9. 6 tbsp Greek yoghurt - PANTRY ITEM
  10. red wine (or other) vinegar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Prep:

  1. peel and very finely chop onion, soak in a little vinegar
  2. cut potatoes into quarters
  3. trim and finely chop celery
  4. wash and chop parsley
  5. wash rocket
  6. wash and zest lemon, cut half into wedges (1 p/p)
  7. empty breadcrumbs onto a plate

Method:

  1. Half cover potatoes with cold salted water in a saucepan, bring to the boil, cover and cook for 8-10 minutes or until tender. Drain and cover to keep warm.
  2. Meanwhile, carefully cut chicken breasts horizontally into schnitzels. Mix a few tablespoons of yoghurt with water. Place chicken into yoghurt and mix well to ensure it's completely coated. Press into breadcrumbs until evenly coated.
  3. Combine potatoes, parsley, celery, lemon zest, onion, season with salt & pepper. Add a squeeze of lemon juice enough yoghurt to coat the potatoes. Dress rocket with a little olive oil and lemon juice, and season. Toss well.
  4. Heat plenty of olive oil in a non stick frying pan over a medium heat. Cook the chicken until deep golden brown on both sides. Place on a plate on paper towel. Serve with potato salad, rocket and a lemon wedge.
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