Chicken breast crumbed with walnuts, thyme and breadcrumbs - golden and delicious. Served with buttery Dijon mash and green beans. You'll love it - fo' schnitzel!
Prep Time
30 min
Cuisine
German
Use within
5-6 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (egg, mustard, sulphites, nut, gluten)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle and preheat the oven to 230°C/ 210°C (fan)/ 450°F/ Gas 8
Cut the potatoes into 2cm chunks, skin on, and peel and roughly chop the garlic
Add both to a pot, cover with boiled water by 5cm, bring to the boil on a high heat and cook for 10-15 min or until fork tender
2
Meanwhile, bash the walnuts into small crumbs (either in their bag with a rolling pin or in a pestle and mortar)
Strip the thyme leaves from their stalks and chop finely
Tip: If the stalks are soft, then chop and use them too
Mix the walnuts, thyme and breadcrumbs on a plate and season generously with salt
3
Add 2 tbsp (4 tbsp) plain flour to a shallow bowl and season with salt and pepper
Crack the egg into another shallow bowl and beat well
Slice the chicken breast(s) in half lengthways, laying your hand over the breasts and sawing through, forming 2 (4) thin escalopes
4
Check on your potatoes and drain once fork tender for step 7
Coat one escalope in the seasoned flour, tapping off any excess
Dip it in the egg and coat well, then roll it in the breadcrumbs and press it firmly down to coat evenly
Repeat with the remaining escalope(s)
5
Heat a large, wide-based pan (preferably non-stick) with 2 tbsp (4 tbsp) vegetable oil on a medium heat
When hot, add the crumbed chicken and cook on each side for 3 min
Transfer them to a baking tray and put them in the oven for a further 5 min or until cooked through
Tip: Line the tray with foil to avoid mess
6
Meanwhile, trim the green beans and cut them in half
Add them to a pot and cover with salted boiling water by 5cm
Bring to the boil on a high heat and cook for 4-5 min or until tender but with a slight bite
7
Meanwhile, return the drained potatoes to the cooking pot
Add a knob of butter, a splash of milk, the Dijon mustard and season with salt and pepper
Mash thoroughly until fully combined
8
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