Parmesan Schnitzel

45 mins active prep time, 4 servings

Ingredients (included in delivery)

- 500g chicken breast
- 1/2 cup parmesan
- 4 cloves of garlic, crushed, plus 2 cloves for sauce
- 1/2 green cabbage, thin wedges
- 1/2 red cabbage, thin wedges
- 1/2 cup continental parsley leaves, finely chopped
- 500g potatoes, peeled and diced
- 200g mushrooms
- 300ml thickened cream

Ingredients (pantry items)

- 2 tbsp olive oil, plus 1 tbsp for sauce
- 1/2 cup plain flour
- 2 cups panko crumbs
- 2 eggs eggs, lightly whisked
- 60g butter
- 1/4 cup soy sauce

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In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.

What you'll need

Olive oil, plain flour, eggs, panko crumbs, butter, soy sauce.

Instructions

1.Prepare chicken

Cut the chicken breast in half lengthways to create two schnitzels. Coat the schnitzels in flour, then dip into egg. Mix the panko crumbs and parmesan together then coat schnitzels in the mixture.
2. Cook schnitzel

In a frying pan, heat the olive oil on a high heat and cook the schnitzels for approximately 5 minutes each side, or until chicken is cooked through. Keep warm.
3. Prepare cabbage

In a frying pan, heat the butter on medium heat. Sauté the garlic until soft. Add the red and green cabbage and cook for approximately 2 minutes then add parsley.
4. Boil potatoes

Boil the potatoes until tender then mash until smooth with a small amount of butter.
5. Prepare the mushroom sauce

In a frying pan heat the olive oil on medium and sauté the button mushrooms and garlic for 3-4 minutes. Stir in the thickened cream and soy sauce then leave to simmer for 4-5 minutes.
6. Serve

Serve the schnitzels with a side of cabbage and mashed potato and with the mushroom  sauce on top.