Pesto chicken schnitzel with mash and veg
- 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
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with foil.
Cut both chicken breasts in half horizontally, sandwich in clingfilm and bash to a thickness of 1cm using a rolling pin or meat mallet.
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.
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.
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.
Meanwhile, bring a large pan of water to the boil and cook the potatoes for 15-18 mins, until soft. Drain well.
Cook the spring greens according to the pack instructions.
Mash the potatoes with the rest of the milk, season with black pepper and stir in the chives.
Divide the mash and vegetables between 4 plates and serve with a chicken schnitzel.