Walnut & Rosemary Crumbed Chicken BreastOctober 23, 2013
Healthy schnitzel? You bet! This combination of walnut and rosemary will blow you away.
Ingredients for two people
|400 g||potatoes, cut into wedges|
|4 sprigs||rosemary, destemmed|
|50 g||panko breadcrumbs|
|50 g||walnuts, chopped finely|
|75 g||mixed salad, washed|
|2 tbs||olive oil|
|1 tbs||balsamic vinegar|
For the wedges
Preheat the oven to 200C. Toss the potato wedges in oil, half rosemary leaves, salt and pepper. Bake in the oven for 25-30 minutes until crunchy and delicious.
For the chicken
Place your flour in a bowl and your milk in another bowl. Roll the chicken first in the flour, then place in the milk and allow to rest for a couple of minutes.
Combine the panko breadcrumbs, walnuts, the remaining rosemary, a pinch of salt and pepper in a shallow dish. Remove chicken from milk and cook it in the mixture.
Place a wire rack over a baking tray and arrange the crumbed chicken on the rack. Bake at 200°C for 12-15 minutes or until chicken is well done (its really not good raw) and the panko has become golden brown and crispy.
Serve with potato wedges and salad topped with a drizzle of olive oil and balsamic vinegar if you like!
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