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Chicken schnitzel with pea mash
Chicken schnitzel with pea mash
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Cozy up with a comforting, hearty meal to beat the midweek chill effortlessly.
Ingredients:
  • 4 (about 125g each) chicken thigh fillets, fat trimmed
  • 3 egg whites, lightly whisked
  • 90g (1 cup) dried (packaged) breadcrumbs
  • 4 large sebago (washed) potatoes, peeled, chopped
  • 300g (2 cups) frozen peas
  • 125ml (1/2 cup) skim milk
  • Pinch of salt
  • 1 225g jar honey mustard simmer sauce (Chicken Tonight)
  • 20.00 ml chopped fresh oregano leaves
  • Lemon wedges, to serve
Instructions:
  • Preheat the oven to 200°C. Flatten the chicken to 1cm thickness with a mallet. Coat the chicken in egg whites and breadcrumbs. Bake on a tray for 20 minutes, flipping halfway through.
  • In a saucepan, boil potatoes in water for 5 minutes. Add peas and cook for another 5 minutes. Drain and mash with milk until smooth. Season with salt to taste.
  • Warm up the simmer sauce in a saucepan over low heat, stirring gently for 5 minutes.
  • Plate the chicken on a bed of pea mash, generously spoon the sauce over it, sprinkle with oregano, and serve promptly with lemon wedges.

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