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Chicken schnitzel and mash

  • 0:25 Prep
  • 0:20 Cook
  • 4 Servings


  • 1 3/4 cups fresh breadcrumbs
  • 1/4 cup finely chopped fresh basil leaves
  • 1/4 cup plain flour
  • 2 eggs
  • 1 tablespoon milk
  • 4 (450g total) chicken minute steaks (see note)
  • Vegetable oil, for shallow frying (see tip)
  • Salad leaves, to serve
  • Lemon wedges, to serve

Mashed potato

  • 800g desiree potatoes, peeled, quartered
  • 1/2 cup milk, warmed
  • 50g butter, chopped


  • 1
    Make mashed potato: Place potatoes in a large saucepan. Cover with water. Season with salt. Bring to the boil over high heat. Reduce heat to medium. Cook, uncovered, for 15 minutes or until tender. Drain. Return to pan. Using a potato masher, roughly mash potato. Add milk and butter. Mash until smooth. Season with salt and pepper.
  • 2
    Meanwhile, combine breadcrumbs and basil on a large plate. Place flour on a large plate. Season with salt and pepper. Whisk eggs and milk together in a shallow dish.
  • 3
    Coat 1 piece of chicken in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining chicken, flour, egg mixture and breadcrumb mixture.
  • 4
    Heat oil in a frying pan over medium-high heat. Cook chicken, in batches, for 3 to 4 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Serve with mash, salad leaves and lemon wedges.

Source: taste.com.au


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