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Crispy chicken schnitty, baby hasselback potatoes & salad recipe

Crispy chicken schnitty, hasselback potatoes with salad & honey mustard dressing

Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 30 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Oven tray
  • Baking paper
  • 2 Shallow bowls
  • 1 Plate
  • 1 Large bowl

Ingredients

Potatoes

  • 2 cloves garlic
  • 800 g baby potatoes
  • 1 tbsp olive oil
  • 1 tbsp barbecue seasoning

Chicken

  • 600 g chicken breast skinless, boneless
  • ¼ cup cornflour
  • 1 egg
  • 1 cup panko breadcrumbs or gluten-free breadcrumbs
  • 1 tbsp olive oil

Dressing

  • 1 tbsp wholegrain mustard
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil

Salad

  • 2 tomato
  • 1 carrot
  • 1 cucumber
  • 1 cup mixed green salad

Instructions

Before you start

  • Preheat oven to 220 °C. Line an oven tray with baking paper.

Cook potatoes

  • Peel and mince 2 cloves garlic. Make crosswise cuts in each unpeeled potato, being careful not to cut all the way through. Place garlic and potatoes on the prepared oven tray, drizzle with 1 tbsp olive oil and season with 1 tbsp barbecue seasoning. Toss to coat then spread potatoes out, cut side up. Cook in the oven for 20-25 minutes or until tender and golden.

Prep chicken

  • Pat 600 g chicken breast dry. Place your hand flat on top of the chicken and slice through horizontally. Add ¼ cup cornflour to a plate or shallow bowl. Whisk 1 egg in a separate shallow bowl, and add 1 cup panko breadcrumbs to a separate plate. Coat the chicken in the flour, then dip into the egg to coat and then press firmly into the breadcrumbs to coat.

Cook chicken

  • Heat 1 tbsp olive oil in a large frypan over medium-high heat. Add crumbed chicken (cook in batches if needed), and cook for 3-4 minutes on each side, or until golden and cooked through. Transfer to a paper towel-lined plate.

Make dressing

  • In a large bowl whisk to combine 1 tbsp wholegrain mustard, 1 tbsp honey, 1 tbsp apple cider vinegar and 1 tbsp olive oil. Season to taste with salt and pepper.

Make salad

  • Slice 2 tomato into wedges. Peel and grate or julienne the 1 carrot. Slice 1 cucumber in half lengthways then thinly slice. Add tomatoes, carrot, cucumber and 1 cup mixed green salad to the bowl with the dressing. Toss to coat.

To serve

  • Divide the crispy chicken schnitty, hasselback potatoes and salad with honey mustard dressing between plates. Drizzle any leftover dressing over the potatoes.

Nutrition

Calories: 579kcal | Carbohydrates: 65g | Protein: 42g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 137mg | Sodium: 375mg | Potassium: 1834mg | Fiber: 8g | Sugar: 11g | Calcium: 142mg | Iron: 5mg