Asking the boyfriend what he wants for dinner is always a risky decision as he normally comes up with something disgusting or something impossible. However on this particular occasion he came out with ‘Chicken Schnitzel’… which despite an incredibly random choice, was something I could work with! This dish was super easy to make and the sort of dish where you’re likely to have most of the herbs in the cupboard and any accompaniments work! I made some swanky hasselback potatoes and served it with a salad using up leftovers in the fridge, but this could easily work with some boiled potatoes and veg!
Ingredients – Serves 2
2 chicken breasts (the pictures look like three but one is a smaller part that broke off from the bigger breast!)
2 tsp mixed herbs
1 tbsp paprika
1 tsp mild chilli powder
100-150 g breadcrumbs
1 egg
1 tbsp plain flour (not essential if you don’t have any!)
Optional: Handful of new potatoes (roasted hassleback style), spinach or other salad leaves, avocado, tomatoes and spring onions.
I also used some leftover courgette and roasted that for 20 minutes.
Method
Hasselbacks – Take your new potatoes and slice them width ways about 2-3mm apart, not quite going all the way down to the bottom – see picture below.
Drizzle these with oil and a tsp or so of mixed herbs and roast in the oven at 200 degress Celsius for about 40 minutes.
After about 20 minutes it’s time to get started on the chicken!
Take one breast, wrap it in cling film/greaseproof paper and take a rolling pin or something heavy and bash the breast until it is only about 5mm thick. Unwrap, set aside, and do the same with the second piece.
Sprinkle the tbsp of flour over both sides of the chicken breasts.
In a bowl mix the breadcrumbs with the paprika, chilli powder and 1 tsp mixed herbs. Pour this out on to a plate. Crack the egg into a bowl and whisk.
One piece of chicken at a time dip in the egg until covered and then press each side onto the breadcrumb mixture.
Heat about 1cm of oil in a frying pan. Let this get hot – you can test this by sprinkling a tiny bit of breadcrumb mix into the pan and seeing if it starts to cook.
Add each chicken breast to the pan and cook for five minutes before turning over for another 5 and then each side again for a further 1-2 minutes. It should be nice and evenly browned and crispy on each side and cooked through.
While these are cooking, plate up the spinach and top with chopped tomatoes, spring onions and avocado.
When the chicken is cooked, lay on to a chopping board and slice width-ways on a slight diagonal.
Remove the potatoes from the oven (should be nice and crispy by this point) and plate everything up! Enjoy!!
So quick and easy – this was a great healthy week day meal!
Let me know if you make this!
Love, A x
Food with Alice 