Chicken schnitzel with 'Kiev' mash recipe
Revamp chicken schnitzel with a crispy, cheesy crumb, for a family dinner you'll want to make again and again. It's packed with flavour – from the garlic butter mash to the tender kale – this speedy dinner idea has it all and is ready in just 30 minutes. Serve with a quick parsley and garlic sauce and dig in!
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 572 calories / serving
Ingredients
- 900g floury potatoes (Maris Piper or King Edward), cut into 5cm chunks
- 300g pack chicken breasts, halved horizontally
- 3 tbsp plain flour
- 1 large egg, beaten
- 100g crusty bread or ciabatta, blitzed to breadcrumbs in a food processor
- 25g Parmesan, finely grated
- 3 tbsp sunflower oil, for frying
- 180g pack kale, any tough stalks discarded
- 50g butter
- 6 garlic cloves, very finely chopped
- 30g pack fresh flat-leaf parsley, finely chopped
Each serving contains
- Energy
- 2400kJ 572.0kcal
- Fat
- 26g
- Saturates
- 9g
- Salt
- 1.1g
- Sugars
- 4g
of the Reference intake
Carbohydrate 56.1gProtein 32.1gFibre 4.7g
Method
- Boil the potatoes for 20 mins or until completely tender. Drain, return to the pan, season and mash until smooth. Cover and set aside.
- Meanwhile, preheat the oven to gas 1, 140°C, fan 120°C. Put the chicken between 2 sheets of clingfilm and bash with a rolling pin to an even thickness of about 1cm. Put the flour, egg and breadcrumbs on 3 large plates. Season the flour. Add the Parmesan to the breadcrumbs and mix well.
- Heat 2 tbsp oil in a large frying pan over a medium heat. Coat the chicken in the flour, then dip in the egg; lastly, dip in the cheesy breadcrumbs to coat.
- Fry 2 chicken pieces for 3 mins each side or until cooked through and golden. Transfer to a baking tray and put in the oven to keep warm. Repeat with the remaining chicken, adding the remaining 1 tbsp oil to fry. Switch off the oven (the residual heat will keep the chicken warm without overcooking). Alternatively, bake the chicken on a lined baking tray in an oven preheated to gas 6, 200°C, fan 180°C, for 8-10 mins until cooked through.
- Cook the kale in a pan of boiling water for 2-3 mins, then drain well. Return the empty pan to the heat and add the butter to melt. Stir in the garlic and cook for 2 mins over a low heat, then stir in the parsley; season. Stir 1 tbsp of the garlic butter into the mash, then stir 2 tbsp boiling water into the remaining butter to make a sauce. Serve the mash and kale with the chicken, and the sauce drizzled over.
- See more Dinner ideas
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
