Few things delight the taste buds such as crumbed chicken. This panko breadcrumb-coated schnitzel is drizzled with a lemon & thyme butter sauce and served next to a smooth potato mash and a fresh salad to balance the richness. This won’t be the last time you make this recipe, Chef!
Chicken Schnitty & Thyme Sauce
Chicken Schnitty & Thyme Sauce
with mashed potato & a fresh salad
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 55 minutes
Ingredients:
- Cake Flour
- Carrot
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Thyme
- Lemon Juice
- Panko Breadcrumbs
- Piquanté Peppers
- Potato
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Milk (optional)
- Cling Wrap
- Egg/s
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 fork, season, and cover.
CHICKEN PREP
Pat the chicken dry with paper towel and place flat-side down on a cutting board. Place the palm of your non-cutting hand on top of the breast. Using a sharp knife, cut through it horizontally to make two thin breast pieces. Lay the pieces side-by-side and cover with cling wrap. Using a mallet, empty jar, or rolling pin, tenderise the chicken by gently pounding until halved in thickness.
OH CRUMBS!
In a shallow dish, whisk 1 egg with ½ a tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the breadcrumbs. Coat each chicken schnitzel in the flour first, then in the egg, and, lastly, in the breadcrumbs. When passing through the crumb, press it into the chicken so that it coats evenly.
FRY THE CHICKEN
Place a non-stick pan over 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, season, and drain on paper towel.
THYME SAUCE
Return the pan to medium heat with a drizzle of oil and 30g of butter. When the butter has melted, fry the chopped thyme until fragrant, 1-2 minutes. Remove from the heat and add the lemon juice (to taste). Season.
SIDE SALAD
In a salad bowl, combine the carrot ribbons, the drained peppers, and the rinsed salad leaves with a drizzle of olive oil and seasoning.
TIME TO EAT
Plate up the mashed potato and the crispy schnitty. Drizzle over the thyme sauce and serve the salad on the side. Delicious!
Potato - 200g
Free-range Chicken Breast - 1
Cake Flour - 30ml
Panko Breadcrumbs - 60ml
Fresh Thyme - 3g
Lemon Juice - 10ml
Carrot - 120g
Piquanté Peppers - 10g
Salad Leaves - 20g
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 fork, season, and cover.
CHICKEN PREP
Pat the chicken dry with paper towel and place flat-side down on a cutting board. Place the palm of your non-cutting hand on top of the breast. Using a sharp knife, cut through it horizontally to make two thin breast pieces. Lay the pieces side-by-side and cover with cling wrap. Using a mallet, empty jar, or rolling pin, tenderise the chicken by gently pounding until halved in thickness. Repeat with the remaining breasts.
OH CRUMBS!
In a shallow dish, whisk 1 egg with ½ a tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the breadcrumbs. Coat each chicken schnitzel in the flour first, then in the egg, and, lastly, in the breadcrumbs. When passing through the crumb, press it into the chicken so that it coats evenly.
FRY THE CHICKEN
Place a non-stick pan over 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, season, and drain on paper towel.
THYME SAUCE
Return the pan to medium heat with a drizzle of oil and 60g of butter. When the butter has melted, fry the chopped thyme until fragrant, 1-2 minutes. Remove from the heat and add the lemon juice (to taste). Season.
SIDE SALAD
In a salad bowl, combine the carrot ribbons, the drained peppers, and the rinsed salad leaves with a drizzle of olive oil and seasoning.
TIME TO EAT
Plate up the mashed potato and the crispy schnitty. Drizzle over the thyme sauce and serve the salad on the side. Delicious!
Potato - 400g
Free-range Chicken Breasts - 2
Cake Flour - 60ml
Panko Breadcrumbs - 125ml
Fresh Thyme - 5g
Lemon Juice - 20ml
Carrot - 120g
Piquanté Peppers - 20g
Salad Leaves - 40g
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 fork, season, and cover.
CHICKEN PREP
Pat the chicken dry with paper towel and place flat-side down on a cutting board. Place the palm of your non-cutting hand on top of the breast. Using a sharp knife, cut through it horizontally to make two thin breast pieces. Lay the pieces side-by-side and cover with cling wrap. Using a mallet, empty jar, or rolling pin, tenderise the chicken by gently pounding until halved in thickness. Repeat with the remaining breasts.
OH CRUMBS!
In a shallow dish, whisk 2 eggs with ½ a tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the breadcrumbs. Coat each chicken schnitzel in the flour first, then in the egg, and, lastly, in the breadcrumbs. When passing through the crumb, press it into the chicken so that it coats evenly.
FRY THE CHICKEN
Place a non-stick pan over 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, season, and drain on paper towel.
THYME SAUCE
Return the pan to medium heat with a drizzle of oil and 90g of butter. When the butter has melted, fry the chopped thyme until fragrant, 1-2 minutes. Remove from the heat and add the lemon juice (to taste). Season.
SIDE SALAD
In a salad bowl, combine the carrot ribbons, the drained peppers, and the rinsed salad leaves with a drizzle of olive oil and seasoning.
TIME TO EAT
Plate up the mashed potato and the crispy schnitty. Drizzle over the thyme sauce and serve the salad on the side. Delicious!
Potato - 600g
Free-range Chicken Breasts - 3
Cake Flour - 90ml
Panko Breadcrumbs - 180ml
Fresh Thyme - 8g
Lemon Juice - 30ml
Carrot - 240g
Piquanté Peppers - 30g
Salad Leaves - 60g
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 fork, season, and cover.
CHICKEN PREP
Pat the chicken dry with paper towel and place flat-side down on a cutting board. Place the palm of your non-cutting hand on top of the breast. Using a sharp knife, cut through it horizontally to make two thin breast pieces. Lay the pieces side-by-side and cover with cling wrap. Using a mallet, empty jar, or rolling pin, tenderise the chicken by gently pounding until halved in thickness. Repeat with the remaining breasts.
OH CRUMBS!
In a shallow dish, whisk 2 eggs with ½ a tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the breadcrumbs. Coat each chicken schnitzel in the flour first, then in the egg, and, lastly, in the breadcrumbs. When passing through the crumb, press it into the chicken so that it coats evenly.
FRY THE CHICKEN
Place a non-stick pan over 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, season, and drain on paper towel.
THYME SAUCE
Return the pan to medium heat with a drizzle of oil and 120g of butter. When the butter has melted, fry the chopped thyme until fragrant, 1-2 minutes. Remove from the heat and add the lemon juice (to taste). Season.
SIDE SALAD
In a salad bowl, combine the carrot ribbons, the drained peppers, and the rinsed salad leaves with a drizzle of olive oil and seasoning.
TIME TO EAT
Plate up the mashed potato and the crispy schnitty. Drizzle over the thyme sauce and serve the salad on the side. Delicious!
Potato - 800g
Free-range Chicken Breasts - 4
Cake Flour - 125ml
Panko Breadcrumbs - 240ml
Fresh Thyme - 10g
Lemon Juice - 40ml
Carrot - 240g
Piquanté Peppers - 40g
Salad Leaves - 80g
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