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Chicken schnitzel with gherkin sauce and potato
Chicken schnitzel with gherkin sauce and potato
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Try crispy chicken schnitzels with a delicious creamy gherkin sauce and golden roast potatoes.
Ingredients:
  • 600g chicken tenderloin
  • 125.00 ml plain flour
  • 1 egg, lightly beaten
  • 84.98 gm milk
  • 250.00 ml fresh breadcrumbs
  • 82.50 ml grated parmesan cheese
  • 2 tsp garlic powder
  • 600g kipfler potatoes, scrubbed, halved lengthways
  • olive oil cooking spray
  • 117.50 gm extra-light sour cream
  • 1 gherkin, finely chopped
  • 40.00 ml chopped fresh dill sprigs
  • 20.00 ml capers, to serve
  • Baby rocket, chopped, to serve
  • Lemon wedges, to serve
Instructions:
  • Sandwich each chicken piece between layers of parchment paper and tenderize with a meat mallet or rolling pin until uniformly 1cm thick. Repeat for all pieces of chicken.
  • Prepare a baking tray by greasing it lightly. Spread flour on a plate. In a shallow bowl, whisk together the egg and milk. In another shallow bowl, mix breadcrumbs, parmesan, and garlic powder. Coat each chicken piece first in flour, then in the egg mixture, and finally in the breadcrumb mixture. Place the coated chicken pieces on the prepared baking tray in a single layer. Cover with plastic wrap and refrigerate for 10 minutes before cooking.
  • Preheat the oven to 200°C. Spread the potatoes in a roasting pan, generously spray with oil, sprinkle with salt, and roast for 25 minutes, turning occasionally.
  • Coat chicken evenly with oil and place on top of the potatoes in the oven. Bake for 15 minutes, flipping the chicken halfway through, until golden brown, fully cooked, and potatoes are tender.
  • Mix together sour cream, tangy gherkin, fragrant dill, and briny capers in a bowl. Season with a pinch of salt for a burst of flavor.
  • Plate the rocket and potato, then layer on the chicken. Add a dollop of the cream mixture on top and serve with lemon wedges.

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