What are the main ingredients in Chicken Schnitty & Cheese Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Butter, Cling Wrap, Paper Towel, Milk (optional)

What is the nutritional information of Chicken Schnitty & Cheese Sauce?

Calories: 695, Carbs: 88 grams, Fat: grams, Protein: 55.8 grams, Sugar: 14.1 grams, Salt: 315 grams

How do I prepare Chicken Schnitty & Cheese Sauce?

CRISPY SCHNITTY: Place a pan on medium-high heat with enough oil to cover the base. When hot, fry the schnitzels until golden and cooked through, 2-3 minutes per side. Remove from the pan, drain on paper towel, and season. CHEESY SAUCE: Place a small pot over medium heat with 20g of butter. Once melted, vigorously mix in the remaining flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick. OH CRUMBS!: Whisk 1 egg in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing ¾ of the flour (seasoned lightly) and the other containing the breadcrumbs. Coat one chicken schnitzel in the flour first, then in the egg, and lastly in the breadcrumbs. When passing through the crumb, press it into the meat so it coats evenly. Repeat with the next schnitzel. SIDE SALAD: In a salad bowl, combine the carrot ribbons and rinsed salad leaves with a drizzle of olive oil and seasoning. Set aside. CHICKEN PREP: Pat the chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. ALL DONE!: Plate up the mashed potato and side with the crispy schnitty. Drizzle over the creamy cheese sauce and serve the salad on the side. Garnish with the chopped parsley. Delicious! MAKE THE MASH: Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a potato masher or a fork, season, and cover.

What should be prepared from my kitchen to make Chicken Schnitty & Cheese Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Butter, Cling Wrap, Paper Towel, Milk (optional)

Chicken Schnitty & Cheese Sauce

A classic chicken schnitzel is hard to beat! Tenderized chicken breasts are coated in panko crumbs and fried until crispy & golden. Sided with silky mash and a fresh carrot ribbon salad. Don’t forget your homemade cheese sauce!

Chicken Schnitty & Cheese Sauce

with mashed potato & fresh parsley

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Cake Flour
Carrot
Chicken
Chicken Breasts
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Parsley
Grated Cheddar Cheese
Low Fat UHT Milk
Panko Breadcrumbs
Potato
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s
Butter
Cling Wrap
Paper Towel
Milk (optional)

Photo of Chicken Schnitty & Cheese Sauce

Serves 1

MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a potato masher or a fork, season, and cover.
CHICKEN PREP
Pat the chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness.
OH CRUMBS!
Whisk 1 egg in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing ¾ of the flour (seasoned lightly) and the other containing the breadcrumbs. Coat the chicken schnitzel in the flour first, then in the egg, and lastly in the breadcrumbs. When passing through the crumb, press it into the meat so it coats evenly.
SIDE SALAD
In a salad bowl, combine the carrot ribbons and rinsed salad leaves with a drizzle of olive oil and seasoning. Set aside.
CHEESY SAUCE
Place a small pot over medium heat with 10g of butter. Once melted, vigorously mix in the remaining flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
CRISPY SCHNITTY
Place a pan on medium-high heat with enough oil to cover the base. When hot, fry the schnitzel until golden and cooked through, 2-3 minutes per side. Remove from the pan, drain on paper towel, and season.
ALL DONE!
Plate up the mashed potato and side with the crispy schnitty. Drizzle over the creamy cheese sauce and serve the salad on the side. Garnish with the chopped parsley. Delicious!

Potato - 200g
Free-range Chicken Breast - 1
Cake Flour - 40ml
Panko Breadcrumbs - 80ml
Carrot - 120g
Salad Leaves - 20g
Low Fat UHT Milk - 100ml
Grated Cheddar Cheese - 25g
Fresh Parsley - 3g

Download the Recipe

Serves 2

MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a potato masher or a fork, season, and cover.
CHICKEN PREP
Pat the chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness.
OH CRUMBS!
Whisk 1 egg in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing ¾ of the flour (seasoned lightly) and the other containing the breadcrumbs. Coat one chicken schnitzel in the flour first, then in the egg, and lastly in the breadcrumbs. When passing through the crumb, press it into the meat so it coats evenly. Repeat with the next schnitzel.
SIDE SALAD
In a salad bowl, combine the carrot ribbons and rinsed salad leaves with a drizzle of olive oil and seasoning. Set aside.
CHEESY SAUCE
Place a small pot over medium heat with 20g of butter. Once melted, vigorously mix in the remaining flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
CRISPY SCHNITTY
Place a pan on medium-high heat with enough oil to cover the base. When hot, fry the schnitzels until golden and cooked through, 2-3 minutes per side. Remove from the pan, drain on paper towel, and season.
ALL DONE!
Plate up the mashed potato and side with the crispy schnitty. Drizzle over the creamy cheese sauce and serve the salad on the side. Garnish with the chopped parsley. Delicious!

Potato - 400g
Free-range Chicken Breasts - 2
Cake Flour - 80ml
Panko Breadcrumbs - 160ml
Carrot - 120g
Salad Leaves - 40g
Low Fat UHT Milk - 200ml
Grated Cheddar Cheese - 50g
Fresh Parsley - 5g

Download the Recipe

Serves 3

MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a potato masher or a fork, season, and cover.
CHICKEN PREP
Pat the chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness.
OH CRUMBS!
Whisk 2 eggs in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing ¾ of the flour (seasoned lightly) and the other containing the breadcrumbs. Coat one chicken schnitzel in the flour first, then in the egg, and lastly in the breadcrumbs. When passing through the crumb, press it into the meat so it coats evenly. Repeat with each schnitzel.
SIDE SALAD
In a salad bowl, combine the carrot ribbons and rinsed salad leaves with a drizzle of olive oil and seasoning Set aside.
CHEESY SAUCE
Place a small pot over medium heat with 30g of butter. Once melted, vigorously mix in the remaining flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
CRISPY SCHNITTY
Place a pan on medium-high heat with enough oil to cover the base. When hot, fry the schnitzels until golden and cooked through, 2-3 minutes per side. You may need to do this step in batches. Remove from the pan, drain on paper towel, and season.
ALL DONE!
Plate up the mashed potato and side with the crispy schnitty. Drizzle over the creamy cheese sauce and serve the salad on the side. Garnish with the chopped parsley. Delicious!

Potato - 600g
Chicken Breasts - 3
Cake Flour - 120ml
Panko Breadcrumbs - 240ml
Carrot - 240g
Salad Leaves - 60g
Low Fat UHT Milk - 300ml
Grated Cheddar Cheese - 75g
Fresh Parsley - 8g

Download the Recipe

Serves 4

MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a potato masher or a fork, season, and cover.
CHICKEN PREP
Pat the chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness.
OH CRUMBS!
Whisk 2 eggs in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing ¾ of the flour (seasoned lightly) and the other containing the breadcrumbs. Coat one chicken schnitzel in the flour first, then in the egg, and lastly in the breadcrumbs. When passing through the crumb, press it into the meat so it coats evenly. Repeat with each schnitzel.
SIDE SALAD
In a salad bowl, combine the carrot ribbons and rinsed salad leaves with a drizzle of olive oil and seasoning. Set aside.
CHEESY SAUCE
Place a small pot over medium heat with 40g of butter. Once melted, vigorously mix in the remaining flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
CRISPY SCHNITTY
Place a pan on medium-high heat with enough oil to cover the base. When hot, fry the schnitzels until golden and cooked through, 2-3 minutes per side. You may need to do this step in batches. Remove from the pan, drain on paper towel, and season.
ALL DONE!
Plate up the mashed potato and side with the crispy schnitty. Drizzle over the creamy cheese sauce and serve the salad on the side. Garnish with the chopped parsley. Delicious!