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Parmesan chicken schnitzel with gremolata mash
Parmesan chicken schnitzel with gremolata mash
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Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
Elevate mashed potatoes with fresh parsley, zesty lemon, and garlic. Pair with roasted tomatoes and crispy schnitzel for a modern family favorite.
Ingredients:
  • 135g (1 1/2 cups) dried (packaged) breadcrumbs
  • 40g (1/2 cup) finely grated parmesan
  • 2 eggs, lightly whisked
  • 4 (about 480g) chicken breast schnitzels
  • 75g (1/2 cup) plain flour
  • Olive oil spray
  • 1 x 250g punnet cherry tomatoes, halved
  • 600g Nicola potatoes, peeled (see note)
  • 80ml (1/3 cup) milk
  • 50g butter
  • 1 garlic clove, crushed
  • 40.00 ml chopped fresh continental parsley
  • 21.00 gm fresh lemon juice
  • Lemon wedges, to serve
Instructions:
  • Preheat the oven to 200°C and line 2 baking trays with non-stick baking paper. In a shallow bowl, mix breadcrumbs and parmesan. In another shallow bowl, place the egg. Put chicken and flour in a large sealable plastic bag, season with salt and pepper, shake to coat. Remove chicken from bag and shake off excess flour.
  • Coat the chicken in the egg and breadcrumb mixture, pressing firmly. Arrange on a lined tray and spray with olive oil. Season the tomato on another tray with salt and pepper. Bake until chicken is cooked through and tomato is slightly softened, about 10 minutes. Cover loosely with foil to keep warm.
  • Cook the potato in a large saucepan of boiling water for 15 minutes until tender. Drain and return to the pan. Mash with milk and butter until smooth. Stir in garlic, parsley, and lemon juice. Season with salt and pepper. Divide the mash, chicken, and tomato among serving plates. Serve with lemon wedges.

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