Walnut & Rosemary Crusted Chicken
with Roast Potato & Garden Salad
- Eggs
- Wheat
- Gluten
- Walnut
- Gluten
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
Ingredients
1
Red Onion
330 g
Chicken Breast
1
Avocado
1 packet
Garlic Aioli
(Contains: Eggs)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy)
1
Garlic
1 sachet
Chilli Flakes
1 packet
Walnuts
(Contains: Walnut May be present: Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame)
1
Potato
1 packet
Rosemary
1 packet
Mixed Salad Leaves
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Cut the potato into bite-sized chunks. Slice the red onion into thick wedges. Place the potato and onion on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.
While the potato is roasting, pick the rosemary leaves and finely chop. Finely chop the garlic. Using a rolling pin or the base of a saucepan, crush the walnuts in their packet (or finely chop if you prefer!). 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, combine the panko breadcrumbs, walnuts, rosemary, garlic and a pinch of chilli flakes (if using).
Pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm thick. Dip the chicken breast 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. When the oil is hot, cook the crumbed chicken breast, in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel lined plate. TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan.
While the chicken is cooking, roughly chop the avocado. In a large bowl, combine a drizzle of olive oil and balsamic vinegar. Add the avocado and mixed salad leaves and toss to coat. Season to taste.
Slice the walnut and rosemary crusted chicken. Divide the chicken, roasted potato and onion and dressed avocado salad between plates. Serve with the garlic aioli. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The walnut and rosemary crumb is the standout star — delivering a satisfying crunch and a flavour that elevates a classic schnitzel. Some found the chicken itself a little mild, so seasoning the meat well before crumbing makes a real difference.
- Ease of prep: Most found it straightforward, though the three-bowl crumbing process adds a few extra steps and some washing up. A food processor helps achieve a finer crumb coating for better coverage and crunch.
- Suggestions: Using the chilli flakes in the crumb adds a welcome kick, and a few customers found finishing the chicken in the oven after pan-frying kept it tender and cooked through without burning the crust. Tossing any leftover crumb mix through the potatoes before roasting is a clever way to add extra flavour and crispiness.
- Leftovers: Several customers noted the meal reheats well and makes a great lunch the next day, including as a schnitzel sandwich with garlic aioli.
- Portions: Most found the serving size generous, though some cooking for larger groups added an extra chicken breast and potato to stretch it further.
