[Quick] Cheesy Chicken Schnitzel & Gravy
with Mash Potato & Baby Broccoli
- Gluten
- Soy
- Sulphites
- Wheat
- Celery
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Tree nuts
- Soy
Ingredients
1
Broccoli
1
Carrot
330 g
Chicken Breast
1 packet
Chopped Potato
1 packet
Gravy Granules
(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Herb Crumbing Mix
(Contains: Gluten, Wheat, Celery; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut, Tree nuts, Soy.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Aussie Spice Blend
Cooking Steps
Bring a medium saucepan of salted water to boil. Peel potato and cut into large chunks. Thinly slice carrot into rounds. Cut broccoli into chunks. In a shallow bowl, whisk egg, plain flour and Aussie spice blend. In a second shallow bowl, place herb crumbing mix and grated parmesan cheese. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. TIP: Save time and get more fibre by leaving the potato unpeeled
Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. In last 8 minutes of cook time, place a colander or steamer basket on top and add carrot and broccoli. Cover and steam until carrot and broccoli is tender, and potatoes can be easily pierced with a fork, 7-8 minutes. Transfer veggies to a bowl. Season, then set aside. Drain potatoes and return to saucepan. Add the butter and milk to potato and season generously with salt. Mash until smooth. Cover to keep warm.
While veggies are cooking, boil kettle. Dip chicken into flour mixture, followed by crumbing mix. Set aside on a plate. In a large frying pan, add enough olive oil to cover the base and heat over a medium-high heat. Fry crumbed chicken in batches until golden and cooked through, 3-5 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, in a medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people) and whisk until smooth, 1 minute. Divide cheesy chicken schnitzel, mash potato and veggies between plates. Spoon over gravy.
