eCook Meal
Crispy Chicken & Thyme Sauce
with mashed potato & a fresh salad
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R69.10
for 4 servings · R17.27 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
-
Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
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Piquanté Peppers needs 40 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 10% of packR5.90
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Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
-
Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Panko Breadcrumbs
- Cake Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crispy Chicken & Thyme Sauce?
The preparation time for Crispy Chicken & Thyme Sauce with mashed potato & a fresh salad is between 15 and 30 minutes.
What is the total time required to make Crispy Chicken & Thyme Sauce with mashed potato & a fresh salad?
The total time required to make Crispy Chicken & Thyme Sauce with mashed potato & a fresh salad is between 35 and 50 minutes.
How many servings does Crispy Chicken & Thyme Sauce provide?
4 servings
What are the main ingredients in Crispy Chicken & Thyme Sauce?
Cake Flour, Carrot, Chicken, Chicken Breast, Lemon Juice, Panko Breadcrumb, Piquanté Peppers, Potato, Salad Leaves, Thyme
What is the nutritional information of Crispy Chicken & Thyme Sauce?
Calories: 575, Carbs: 92 grams, Fat: grams, Protein: 46.6 grams, Sugar: 9.4 grams, Salt: 182 grams
How do I prepare Crispy Chicken & Thyme Sauce?
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. 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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Crispy Chicken & Thyme Sauce?
Cake Flour, Carrot, Chicken, Chicken Breast, Lemon Juice, Panko Breadcrumb, Piquanté Peppers, Potato, Salad Leaves, Thyme
How many calories does Crispy Chicken & Thyme Sauce have?
575 calories
How much fat content does Crispy Chicken & Thyme Sauce have?
grams