Chicken Schnitzel & Mustard Gravy
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Chicken Schnitzel & Mustard Gravy

Chicken Schnitzel & Mustard Gravy

with Creamy Potatoes & Tomato Salad

Nothing says a pub night like a good ol' chicken schnitzel and potato combo. Make this classic dish in the comfort of your home and watch as the aromas of the creamy mustard gravy that douses the schnittys and the mayo-coated potatoes fill the air ... and your stomachs!


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time


Serving amount

1 bag

Chat Potatoes



1 sachet

lemon pepper seasoning

1 packet

panko breadcrumbs

(Contains Gluten, Wheat;)

1 sachet

gravy granules

(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

wholegrain mustard

1 bag

mixed salad leaves

1 packet

dill & parsley mayonnaise

(Contains Egg;)

1 packet

chicken breast

Not included in your delivery

olive oil

1 tbs

plain flour

(Contains Gluten;)

¼ tsp




(Contains Egg;)

½ cup

boiling water

1 tsp


1 drizzle

vinegar (balsamic or white wine)


Nutritional Values

Energy (kJ)2855 kJ
Fat26.7 g
of which saturates3.9 g
Carbohydrate60.2 g
of which sugars10.2 g
Protein47.4 g
Sodium1504 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat oven to 240°C/220°C fan-forced. • Halve chat potatoes. • Spread potatoes over a large microwave-safe plate. Cover with a damp paper towel. Microwave potatoes on high, 3 minutes. • Drain any excess liquid, then place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 10-15 minutes. • Meanwhile, roughly chop tomato.


• In a shallow bowl, combine lemon pepper seasoning, the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Pound each chicken breast with a rolling pin, until they are about 1cm thick. • Dip chicken into flour mixture, followed by egg, and finally in panko breadcrumbs. Set aside. • In a large frying pan, heat enough olive oil to coat the base, over high heat. • Cook chicken, in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.


• In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2P / 1 cup for 4P), whisking until smooth, 1 minute. • Stir through wholegrain mustard until combined. Season to taste. • To the tray with roast potatoes, add dill & parsley mayonnaise and toss to combine. Season with salt and pepper.


• In a large bowl, combine the honey and a drizzle of the vinegar and olive oil. Season to taste. • Add tomato and mixed salad leaves, then toss to combine. • Slice chicken schnitzels. Divide chicken, creamy potatoes and tomato salad between plates. Serve with mustard gravy. Enjoy!