Chicken
We're taking the sneaky side door to crumbing chicken by coating it in mayonnaise instead of the usual flour and egg. The result is a golden, parmesan-spiked crumb without the mess, which your washer-upper will no doubt greatly appreciate. Serve the schnitty with our warm, tender and buttery potato salad and consider all goals kicked.
Trim beans and halve. Cut potatoes into halves (or quarters, if large) and place in a saucepan of cold, salted water over high heat. Bring to the boil and cook for 12–15 minutes or until tender. Add beans in the last 1 minute of cooking. Drain well. While the potato is cooking, continue with step 2.
Halve chicken breast horizontally to yield two thinner pieces. Place flour in a bowl. Crack the egg into a separate bowl and whisk. Place panko breadcrumbs and parmesan on a plate and mix to combine. Dust chicken in flour. Dip into egg, shaking off the excess, and then press into breadcrumb mixture to coat well on each side. Set aside.
Heat oil in a large frypan over medium heat. Add chicken schnitzels and cook for 4–5 minutes each side or until golden and cooked through. Remove from pan and drain on paper towel. While chicken is cooking, continue with step 4.
Peel and crush garlic. Pick sage leaves from their stems and roughly chop.
Melt butter in the same saucepan used to cook the potato over medium-high heat. Add garlic and sage and cook for 30 seconds. Return potato to the pan with beans and spinach and stir until spinach is lightly wilted. Season with salt and pepper.
Cut lemon into wedges. Divide schnitzels and warm potato salad between plates and serve with lemon wedges.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
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The recipes are so much better than all other meal kits I’ve tried over the years.
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