Chicken Schnitzel with Baby Roasties and Creamy Slaw

Chicken Schnitzel with Baby Roasties and Creamy Slaw

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, January 28, 2018.
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When cooking chicken, wipe out pan between batches and add more oil if needed. Alternatively, cook chicken on BBQ hot plate for 1-2 minutes each side, until cooked through.

Ingredients

Baby Roasties

  • 600g potatoes, diced 2-3cm
  • 1-2 tablespoons butter
  • 1 tablespoon finely chopped parsley leaves * (optional, adults)

Chicken Schnitzel

  • 1 egg
  • ½ cup milk
  • 1 tablespoon mustard (e.g. wholegrain or Dijon)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 550g chicken breasts
  • 1¼ cups panko breadcrumbs

Corn

  • 2 corn cobs, peeled
  • 1 tablespoon butter

Creamy Slaw

  • 1 tablespoon mayonnaise
  • 1 teaspoon vinegar (e.g. red wine, white wine)
  • ¼ teaspoons mustard (e.g. wholegrain, Dijon)
  • ½ cos lettuce
  • 1 carrot

Steps

  1. Preheat oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium-high (if using). Prepare ingredients. Toss potatoes with a drizzle of oil and season with salt on prepared tray. Cook for 25-30 minutes turning once to ensure even cooking. When 5 minutes cook time remains, toss with butter, return to oven for final 5 minutes cook time and sprinkle with parsley (if using) and season.
  2. In a bowl mix egg, milk, mustard, salt and pepper. Pat chicken dry. Place hand flat on top of chicken breast and slice breast horizontally to make 1cm-thick steaks. Place chicken in bowl with egg and milk mixture. Leave to soak for a few minutes.
  3. Heat oil in a large fry-pan or BBQ on medium-high heat. Cook corn for 6-7 minutes until lightly charred. Reserve pan. Cover corn and keep warm and then add to tray with potatoes to warm through in last 5 minutes of potato cook time. Toss on tray to coat in butter.
  4. While corn is cooking, place panko breadcrumbs onto a plate. Shake excess milk off chicken then coat chicken in crumbs. Return reserved pan to mediumhigh heat (or BBQ hot plate) and add a good drizzle of oil. Cook chicken (in 2 batches) for 1-2 minutes each side, until cooked through.
  5. In a medium bowl, mix mayonnaise, vinegar and mustard. Finely slice lettuce and grate carrot. Add to bowl with mayonnaise, toss to combine and season to taste.
  6. To serve, divide baby roasties, creamy slaw and chicken schnitzel between plates.

Nutritional Information

Energy 1956 kj
467 kcal
Protein 36.8g
Carbohydrate 45.6g
Fat 20.5g