Chicken Schnitzel & Mustard Gravy
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Chicken Schnitzel & Mustard Gravy

Chicken Schnitzel & Mustard Gravy

with Dill-Parsley Potatoes & Tomato Salad

Nothing says a pub night like a good ol' pork 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!

Kid Friendly
Over 30g protein

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 Time35 minutes
Cooking Time


Serving amount

1 bag

Chat Potatoes

1 punnet

Snacking Tomatoes

1 sachet

lemon pepper seasoning

1 packet

panko breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1 packet

chicken breast

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 packet

dill & parsley mayonnaise

(Contains Egg;)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

1 tbs

plain flour

(Contains Gluten;)

¼ tsp




(Contains Egg;)

½ cup

boiling water

1 tsp



vinegar (balsamic or white wine)


Nutritional Values

Energy (kJ)2850 kJ
Fat25.7 g
of which saturates3.6 g
Carbohydrate60.7 g
of which sugars8.9 g
Protein48.9 g
Sodium1504 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Baking Tray
Large Frying 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, halve snacking tomatoes.


• Pound each chicken breast with a rolling pin, until they are about 1cm thick. • 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. • 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 schnitzel, in batches, until golden and cooked through, 1-2 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 roasted potatoes, add dill & parsley mayonnaise and toss to combine. Season with salt and pepper.


2850• 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!