Bites

Chicken Schnitzel

Breaded Red Tractor chicken breast, with jersey royals, asparagus and wild garlic puree, makes everyone’s favourite Chicken Schnitzel recipe.

Ingredients

  • 2 Chicken Breasts 702485
  • 400g Jersey Royals 600081
  • 1 Asparagus Round 600468
  • 100g Wild Garlic 601051
  • 1 Banana Shallot 601120
  • Breadcrumbs 211200
  • 2 Eggs 358151
  • 50ml Milk 354501
  • 25ml Double Cream 354601
  • Parsley 602750
  • Butter 350080
  • 20ml White Wine Vinegar 209391

Serves: 4

Method

  1. Slice the chicken breasts in half lengthways. Place between 2 pieces of Clingfilm and softly beat with a rolling pin to flatten out. Then place in the fridge.
  2. Cook the Jersey Royals in salted, simmering water until soft, drain and leave to cool slightly.
  3. Peel the shallot and slice into rounds as finely as possible.
  4. Slice the potatoes into even pieces and place in a mixing bowl. Add the shallots, chopped parsley and the vinegar, season well and cling film until needed.
  5. In a pan of boiling water, blanch the asparagus for 2 minutes and refresh under running cold water. Then blanch the wild garlic for 30 seconds and rinse under cold water. Drain off any excess liquid.
  6. Place the wild garlic in a jug blender. Then, in a pan slowly bring the cream to the boil and pour over the garlic. Blend until a thick, vivid green puree is achieved. Season and reserve until ready to serve.
  7. Pané the chicken breasts in the flour, then egg wash, then breadcrumbs, repeating the egg wash and crumb cycle if needed.
  8. Pre-heat a frying pan and fry the breaded chicken schnitzel in olive oil until both sides are golden brown. Transfer to an oven at 200 degrees for 8 minutes. Check that the chicken is cooked through before removing from the oven.
  9. To assemble the dish, place a portion of the potato salad in the centre of a plate, place the chicken schnitzel on top. Warm through the asparagus and lay to the side of the potato salad. Drizzle the wild garlic puree around the plate.

To add these ingredients to your order, please call 01452 857555 or add to your online order.

Rob Owen

Rob's Recommendations

"Change the vegetables each season to offer customers something different. See our seasonality calendar in the Fresh section for more information."

Rob Owen - Executive Development Chef

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