Recipe

Chicken Schnitzel and Tomato Salad

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Chicken Schnitzel and Tomato Salad

Crispy chicken schnitzel with a tomato and basil salad and honey and mustard mayonnaise.




Ingredients to serve 2

  • 2 x tomatoes – dice (1cm cubes)
  • 5g x basil – tear
  • 1 x lemons
  • ½ cup x flour
  • 1 cup x panko breadcrumbs
  • 2 x free range chicken breasts
  • 1 x eggs (from your pantry)
  • 30ml x mayonnaise
  • ½ sachet x honey
  • 1 tbsp x Dijon mustard
  • 1 tsp x chilli powder
  • 2 tsp x mixed herbs
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)
  • . x paper towel (from your pantry)

Ingredients to serve 4

  • 4 x tomatoes – dice (1cm cubes)
  • 10g x basil – tear
  • 2 x lemons
  • 1 cup x flour
  • 2 cups x panko breadcrumbs
  • 4 x free range chicken breasts
  • 2 x eggs (from your pantry)
  • 60ml x mayonnaise
  • 1 sachet x honey
  • 2 tbsp x Dijon mustard
  • 2 tsp x chilli powder
  • 4 tsp x mixed herbs
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)
  • . x paper towel (from your pantry)

Method

Step 1

Prepare all ingredients as indicated above. Using the fine side of the grater, grate the skin of the lemon to create zest. Then cut the lemon in half and juice, set aside. Carefully slice the chicken breast through the middle so that you end up with two thinner breasts.

Step 2

Place your flour on a plate with the chilli powder, mixed herbs and a generous amount of salt and pepper, mix it all together. Whisk the egg in a separate shallow dish, set aside. Place your breadcrumbs on a separate plate. Now, one at a time, coat your chicken following this order: flour (shake off excess), egg (allow excess to drip off), breadcrumbs (make sure the chicken is well coated). Repeat until each piece is done and set aside on a plate. Place a large pan on a medium heat. Pour in enough olive oil to just coat the bottom of the pan. Wait for the oil to heat up. Place in the chicken breasts one at a time (the oil should sizzle, that means the oil is hot enough) – don’t overcrowd the pan rather cook in batches. Cook until golden brown and then turn over and cook on the other side. They should take 3-4 minutes on each side to cook through. Remove the chicken from the pan and straight onto paper towel and season with salt and pepper.

Step 3

To make the Honey Mustard Mayonnaise mix: mayonnaise, Dijon mustard and honey and season with salt and pepper and ½ the lemon juice.

Step 4

For the tomato salad mix: tomatoes, zest, basil, the rest of your lemon juice and salt and pepper to taste.

Step 5

Serve, the schnitzel with the tomato salad and the Honey Mustard Mayonnaise and enjoy!