Chicken Schnitzel With Fries And Creamy Mustard Sauce
Tuck into comfort food at its best with this crispy chicken schnitzel. You'll pair golden breaded chicken with skin on fries and a rich, creamy mustard sauce. Plate up with zingy dill pickled cucumber for a refreshing finish.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Flour, Milk, Olive oil, Pepper, Salt, Sugar, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air
Cut your potatoes (skins on) into fries
Add the fries to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt
Give everything a good mix up and put the tray[s] in the oven for 25-30 min or until golden and crisp
Whilst the fries are cooking, slice your cucumber finely
Chop your dill finely, including the stalks
Add the sliced cucumber and chopped dill to a bowl with your cider vinegar and a pinch of salt and sugar
Give everything a good mix up and set aside to pickle – this is your quick-pickled cucumber
Cover your chicken breast portion[s] in cling film and bash with a rolling pin until evenly flattened then season with salt
Add a handful of flour to a plate and a splash of milk to a shallow bowl, then add your panko breadcrumbs to a separate plate with a drizzle of olive oil
Coat the flattened chicken in the flour, then add to the milk and firmly press into the breadcrumbs to evenly coat all over – this is your breaded chicken
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat
Once hot, add the breaded chicken and cook for 2 min on each side or until golden
Once golden, transfer the chicken to a baking tray (reserve the pan!) and put the tray in the oven for 14-15 min or until cooked through (no pink meat!) – this is your chicken schnitzel
Whilst everything is cooking, boil half a kettle
Peel and finely chop your shallot[s]
Peel and finely chop (or grate) your garlic
Dissolve your chicken stock mix in 50ml [75ml] [100ml] boiled water
Wipe the reserved pan clean (careful, it will be hot!) and return to a medium heat with a drizzle of olive oil
Once hot, add the chopped shallot and cook for 2-3 min or until softened
Once softened, add the chopped garlic and cook for 1 min or until fragrant
Once fragrant, add your Chinese rice wine, chicken stock, double cream and wholegrain mustard with a grind of black pepper and bring to the boil over a high heat
Once boiling, reduce the heat to medium-high and cook for 4-5 min or until thickened – this is your creamy mustard sauce
Serve the chicken schnitzel over the fries with the quick-pickled cucumber to the side
Drizzle the creamy mustard sauce all over and season with a grind of black pepper
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, mustard).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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