Recipes
Pesto chicken schnitzel with mash and veg
Fresh spring greens and roasted carrots complement the crispy chicken and comforting mash
Fresh spring greens and roasted carrots complement the crispy chicken and comforting mash
(23 votes)
Cook: 40 Mins
Serves: 4
Price: £1.16 per serving
Nutritional Information
Each 423g serving contains
Energy
1751kj
419kcal
1751kj
419kcal
21%
Fat
9.7g
9.7g
Med
14%
14%
Saturates
1.7g
1.7g
Med
9%
9%
Sugars
8.5g
8.5g
Med
9%
9%
Salt
0.80g
0.80g
Med
13%
13%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
414kj/99kcal
Typical energy values per 100g:
414kj/99kcal
Ingredients
300g Butcher’s Selection British Chicken Breast Portions
4tbsp whole milk
120g reduced-fat green pesto
140g Extra Special Sourdough Baguette, blitzed into crumbs
300g Chantenay carrots
1tsp rapeseed oil
600g white baking potatoes, peeled and chopped
160g spring greens
10g chopped chives
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with foil.
2
Cut both chicken breasts in half horizontally, sandwich in clingfilm and bash to a thickness of 1cm using a rolling pin or meat mallet.
3
In a shallow bowl, stir together 1tbsp of the milk with the pesto. Put the breadcrumbs into a shallow dish and season with black pepper.
4
Toss the carrots with the rapeseed oil in a roasting tin and cook for 25 mins on the lower shelf of the oven, until beginning to brown.
5
Dip the chicken into the pesto mixture then coat in the breadcrumbs. Put the chicken on the prepared baking tray and cook for 20-25 mins, until golden brown and cooked through.
6
Meanwhile, bring a large pan of water to the boil and cook the potatoes for 15-18 mins, until soft. Drain well.
7
Cook the spring greens according to the pack instructions.
8
Mash the potatoes with the rest of the milk, season with black pepper and stir in the chives.
9
Divide the mash and vegetables between 4 plates and serve with a chicken schnitzel.