Aussie Chicken Schnitzel & Gravy
with Parmesan Crushed Potatoes & Carrot Salad
- Milk
- Gluten
- Wheat
- Eggs
- Soy
- Sulphites
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
We'll save you a trip to the pub with this easy chicken schnitzel. The star in this one - besides the perfectly crumbed and golden chicken schnitzels, is the cheesy crushed potatoes. Who knew a little cheese could re-invent an entire dish? This recipe is under 650kcal per serving.
Ingredients
2
potato
1 clove
garlic
1 sachet
chicken-style stock powder
1
carrot
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 packet
gravy granules
(Contains: Gluten, Soy, Sulphites, Wheat May be present: Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 bag
mixed salad leaves
1 packet
chicken breast
1 packet
Parmesan cheese
(Contains: Milk)
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1 tbs
plain flour
(Contains: Gluten, Wheat)
1
egg
(Contains: Eggs)
½ cup
boiling water
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Finely chop garlic. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain. Return saucepan to medium-high heat, add the butter and garlic and cook, stirring, until fragrant, 1 minute. • Stir in chicken-style stock powder, then remove from heat. Add potato to pan, tossing to coat. Lightly crush with a fork. Stir in shaved parmesan cheese. Cover to keep warm.
• Meanwhile, grate carrot. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine the plain flour and Aussie spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture, followed by egg, and finally in panko breadcrumbs. Set aside on a plate.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• Meanwhile, boil the kettle. • In a medium bowl, combine gravy granules and the boiling water (see ingredients), whisking, until smooth, 1 minute.
• Just before serving, add carrot, mixed salad leaves, a drizzle of balsamic vinegar and olive oil. • Toss to coat and season.
• Slice chicken schnitzels. • Divide parmesan crushed potatoes, Aussie chicken schnitzels and carrot salad between plates. • Spoon over gravy to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The gravy and Parmesan crushed potatoes were clear highlights, with many calling them standout elements of the dish. The crumbed chicken was well received, though one reviewer found the Aussie spice blend too mild for their taste.
- Ease of prep: Most found the recipe straightforward despite the number of steps involved. Some found flattening the chicken evenly a little tricky, so take your time when pounding it to an even thickness.
- Suggestions: One reviewer boiled then air-fried the potatoes for a crispier result, and another sliced the chicken in half before crumbing to stretch the portions further. Tossing the potatoes in the pan with the butter and garlic was noted as key to getting the best flavour.
- Portions: A few felt the chicken quantity was on the smaller side for this style of meal, so slicing the breast before crumbing can help it go further.
