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

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

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

Calories: 855, Carbs: 93 grams, Fat: grams, Protein: 69.3 grams, Sugar: 9 grams, Salt: 885 grams

How do I prepare Chicken Schnitty with Cheese Sauce?

ENJOY: 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 and a lemon wedge. Delicious! MASH: Place a pot of cold, salted water over a high heat. Add the potatoes and bring to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a knob of butter. Season to taste. BEANS: Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 4-5 minutes until cooked al dente. Toss with a drizzle of oil and some seasoning. Remove from the pan. SAUCE: Place a small pot over a medium heat with 20g of butter. Once melted, vigorously mix in 10g of the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season to taste and remove from the heat. Add a splash of water or milk if the sauce gets too thick before serving. SCHNITTY: 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 them by gently pounding until halved in thickness. In a shallow dish, whisk 1 egg with ½ a tsp of water. Prepare two more shallow dishes: one containing the remaining 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. CRISP: Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion, season, and drain on paper towel. In a salad bowl, toss the green beans and rinsed green leaves with a squeeze of lemon juice, a drizzle of olive oil and seasoning.

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

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

Chicken Schnitty with Cheese Sauce

Name: Chicken Schnitty with Cheese Sauce
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Cling Wrap; Egg/s; Paper Towel; Butter

Homemade crumbed chicken schnitzel served with soft mashed potato and drizzled in decadent cheese sauce. Served with a fresh green bean salad and garnished with fresh parsley and a lemon wedge. Comfort food at its finest!

Chicken Schnitty with Cheese Sauce

with mashed potato & green beans

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 55 minutes

Download the Recipe for 2

Ingredients:

Cake Flour
Chicken
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Milk
Fresh Parsley
Grated Cheddar & Mozzarella Cheese Mix
Grated Mozzarella & Cheddar Cheese Mix
Green Beans
Green Leaves
Lemon
Lemons
Panko Breadcrumbs
Potato

From your kitchen:

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

Photo of Chicken Schnitty with Cheese Sauce

Serves 1

MASH
Place a pot of cold, salted water over a high heat. Add the potatoes and bring to a boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a knob of butter. Season to taste.
BEANS
Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 3-4 minutes until cooked al dente. Toss with a drizzle of oil and some seasoning. Remove from the pan.
SAUCE
Place a small pot over a medium heat with 10g of butter. Once melted, vigorously mix in 5g of the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season to taste and remove from the heat. Add a splash of water or milk if the sauce gets too thick before serving.
SCHNITTY
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 them by gently pounding until halved in thickness. In a shallow dish, whisk 1 egg with ½ a tsp of water. Prepare two more shallow dishes: one containing the remaining 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 other schnitzel.
CRISP
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion, season, and drain on paper towel. In a salad bowl, toss the green beans and rinsed green leaves with a squeeze of lemon juice, a drizzle of olive oil and seasoning.
ENJOY
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 and a lemon wedge. Delicious!

Potato - 200g
Green Beans - 80g
Cake Flour - 40ml
Fresh Milk - 60ml
Grated Mozzarella & Cheddar Cheese Mix - 50g
Free-range Chicken Breast - 1
Panko Breadcrumbs - 80ml
Green Leaves - 20g
Lemon - 1
Fresh Parsley - 4g

Download the Recipe

Serves 2

MASH
Place a pot of cold, salted water over a high heat. Add the potatoes and bring to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a knob of butter. Season to taste.
BEANS
Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 4-5 minutes until cooked al dente. Toss with a drizzle of oil and some seasoning. Remove from the pan.
SAUCE
Place a small pot over a medium heat with 20g of butter. Once melted, vigorously mix in 10g of the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season to taste and remove from the heat. Add a splash of water or milk if the sauce gets too thick before serving.
SCHNITTY
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 them by gently pounding until halved in thickness. In a shallow dish, whisk 1 egg with ½ a tsp of water. Prepare two more shallow dishes: one containing the remaining 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.
CRISP
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion, season, and drain on paper towel. In a salad bowl, toss the green beans and rinsed green leaves with a squeeze of lemon juice, a drizzle of olive oil and seasoning.
ENJOY
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 and a lemon wedge. Delicious!

Potato - 400g
Green Beans - 160g
Cake Flour - 80ml
Fresh Milk - 125ml
Grated Cheddar & Mozzarella Cheese Mix - 100g
Free-range Chicken Breasts - 2
Panko Breadcrumbs - 160ml
Green Leaves - 40g
Lemon - 1
Fresh Parsley - 8g

Download the Recipe

Serves 3

MASH
Place a pot of cold, salted water over a high heat. Add the potatoes and bring to a boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a knob of butter. Season to taste.
BEANS
Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 5-6 minutes until cooked al dente. Toss with a drizzle of oil and some seasoning. Remove from the pan.
SAUCE
Place a pot over a medium heat with 30g of butter. Once melted, vigorously mix in 15g of the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season to taste and remove from the heat. Add a splash of water or milk if the sauce gets too thick before serving.
SCHNITTY
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 them by gently pounding until halved in thickness. In a shallow dish, whisk 2 eggs with 1 tsp of water. Prepare two more shallow dishes: one containing the remaining 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.
CRISP
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 2-3 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion, season, and drain on paper towel. In a salad bowl, toss the green beans and rinsed green leaves with a squeeze of lemon juice, a drizzle of olive oil and seasoning.
ENJOY
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 and a lemon wedge. Delicious!

Potato - 600g
Green Beans - 240g
Cake Flour - 120ml
Fresh Milk - 250ml
Grated Mozzarella & Cheddar Cheese Mix - 150g
Free-range Chicken Breasts - 3
Panko Breadcrumbs - 240ml
Green Leaves - 60g
Lemons - 2
Fresh Parsley - 12g

Download the Recipe

Serves 4

MASH
Place a pot of cold, salted water over a high heat. Add the potatoes and bring to a boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a knob of butter. Season to taste.
BEANS
Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 6-7 minutes until cooked al dente. Toss with a drizzle of oil and some seasoning. Remove from the pan.
SAUCE
Place a pot over a medium heat with 40g of butter. Once melted, vigorously mix in 20g of the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season to taste and remove from the heat. Add a splash of water or milk if the sauce gets too thick before serving.
SCHNITTY
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 them by gently pounding until halved in thickness. In a shallow dish, whisk 2 eggs with 1 tsp of water. Prepare two more shallow dishes: one containing the remaining 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.
CRISP
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 2-3 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion, season, and drain on paper towel. In a salad bowl, toss the green beans and rinsed green leaves with a squeeze of lemon juice, a drizzle of olive oil and seasoning.
ENJOY
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 and a lemon wedge. Delicious!