Golden Crumbed Double Chicken & Sweet Potato Crisps
with Garden Salad & Mustard Cider Dressing
- Wheat
- Gluten
- Eggs
- Gluten
- Soy
- May contain traces of allergens
- Wheat
Golden, crunchy crumbed chicken and crispy sweet potato rounds — this is comfort food done right. A satisfying, crowd-pleasing plate that delivers on texture in every bite. On the side, a fresh garden salad gets a flavour-packed lift from a tangy mustard cider dressing that cuts right through the richness. Easy, hearty and guaranteed to please even the fussiest eaters at the table.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy)
660 g
Chicken Breast
1
Lemon
1 packet
Mixed Salad Leaves
1 packet
Mustard Cider Dressing
2
Sweet Potato
1
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
2 tbs
flour
(Contains: Gluten May be present: Wheat)
1 tsp
salt
1 piece
egg
(Contains: Eggs)
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato into thin rounds and place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 25-30 minutes.
While the potato is baking, finely chop parsley. Slice lemon into wedges.
Place the chicken breast between two sheets of baking paper and pound with a meat mallet or rolling pin until they are an even thickness, about 1cm thick. In a shallow bowl, combine the plain flour and the salt. Season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl place the panko breadcrumbs and parsley. Dip the chicken into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate.
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. Cook the crumbed chicken, in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
TIP: Chicken is cooked through when it's no longer pink inside.
Meanwhile, halve snacking tomatoes. In a large bowl, combine snacking tomatoes, mixed salad leaves and mustard cider dressing Season and toss to combine. Set aside.
Divide crumbed chicken, potato rounds and garden salad between plates. Serve with lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Oct 2026- Flavour: Most found the meal tasty, though several noted the chicken felt dry and plain without a sauce. The mustard cider dressing was a highlight for those who had it.
- Ease of prep: One reviewer found the crumbing process straightforward once underway, though noted the chicken can be tricky to cook evenly if the fillet is very thick — pound it to an even 1cm thickness for best results.
- Suggestions: Multiple reviewers felt the chicken needed a sauce; options like mushroom gravy were suggested to add moisture and flavour. One reviewer also added steamed green beans for extra colour and veg.
- Portions: One reviewer felt the chicken quantity was too small for two people, and another noted one fillet was very thick, making even cooking difficult.
