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Ingredients
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4 x 180g Coles RSPCA Approved Chicken Breast Fillets
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2 cups breadcrumbs, made from day-old bread
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1/4 cup parmesan, grated
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2 tablespoons parsley, chopped, extra to serve
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1 egg, lightly beaten
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1/4 cup milk
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1/2 cup plain flour
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2 tablespoons Coles Brand Olive Oil
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600g tub Coles Brand Mashed Potato
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1/2 cup cheddar, grated
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Green beans, to serve
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Peas, to serve
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Lemon wedges, to serve
Method
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1Place a chicken breast in between two pieces of cling wrap. Using a mallet or rolling pin, flatten out until 2cm thick, repeat with remaining chicken. In a medium bowl combine breadcrumbs, parmesan and parsley. In another medium bowl, mix egg and milk together. Coat each piece of chicken in seasoned flour, dip into egg mixture then breadcrumbs. Place onto a plate, cover and refrigerate for 15 minutes.
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2Heat half the oil in a large frying pan over medium heat, cook chicken in two batches for 3 minutes each side until cooked and golden.
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3Meanwhile, heat potato according to packet directions, stir in cheese. Serve schnitzel on top of mashed potato with beans, peas, extra parsley and lemon wedges.
Source: taste.com.au
