Herby Chicken Schnitzel & Potato Fries
with Cucumber Salad & Tartare Sauce
With hints of sweetness, spice and earthiness, dried oregano transforms these schnitzels into something special. The fresh salad is a textural treat, and the slightly tangy tartare sauce is the perfect match for the hand cut fries.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½
carrot
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
½ sachet
dried oregano
1 packet
chicken breast
1 bag
mixed salad leaves
1 packet
tartare sauce
(Contains: Eggs;)
2
potato
1
cucumber
Not included in your delivery
1
olive oil
½ tsp
honey
2 tbs
plain flour
(Contains: Gluten, Wheat;)
1 tsp
salt
1
egg
(Contains: Eggs;)
1 tsp
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, thinly slice cucumber into rounds. • Grate carrot (see ingredients).
Little cooks: Older kids, help grate the carrot under adult supervision!
• In a large bowl, combine the honey, vinegar and a drizzle of olive oil. • Season with salt and pepper, then mix to combine. Set aside.
Little cooks: Take the lead by combining the ingredients for the dressing!
• 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, salt and a good pinch of pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs and dried oregano (see ingredients). • Dip chicken into seasoned flour to coat, then into egg and finally into panko mixture. Transfer to a plate.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, cook crumbed chicken, in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. • Meanwhile, add cucumber, carrot and mixed salad leaves to the bowl with the dressing. Toss to coat.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• Divide herby chicken schnitzel, potato fries and cucumber salad between plates. • Serve with tartare sauce. Enjoy!
