Pesto-chicken-schnitzel

Pesto chicken schnitzel with mash and veg

Fresh spring greens and roasted carrots complement the crispy chicken and comforting mash

, 27 September 2019

(17 votes)

Pesto chicken schnitzel with mash and veg

  • 40 Mins

  • Serves: 4

Nutritional Info
Each 423g serving contains

  • Energy

    1752KJ

    419KCAL

    21%

  • Fat

    9.7g

    low

    14%

  • Saturates

    1.7g

    low

    9%

  • Sugars

    8.5g

    low

    9%

  • Salt

    0.80g

    low

    13%
1
of your 5-a-day
of your reference intake.
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

  • 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.