Recipe: Chicken schnitzel with pea & feta smash

JASON DORDAY/Stuff

Cuisine Chop Chop: Chicken schnitzel with pea & feta smash

CHICKEN SCHNITZEL WITH PEA & FETA SMASH
Serves 4

For the schnitzel
1 cup flour
1 egg lightly beaten with 2 tablespoons milk
1 cup fresh herbs such as parsley, chives, marjoram, thyme etc, chopped
1½ cups panko breadcrumbs
2 large chicken breasts, cut lengthwise horizontally
oil for frying

Put the flour in a bowl and season with salt and freshly ground black pepper. Put the beaten egg in another bowl and the herbs and panko crumbs in a third bowl. 

Dust the chicken in the flour, then the egg, then in the herbed crumbs, one piece at a time. Set aside on a plate.

In a frying pan, heat enough oil to cover the bottom, add the chicken tenders and cook for 3-4 minutes each side until golden.

For the smash
2 tablespoons olive oil
1 shallot, thinly sliced
4 cups peas
grated zest of 1 lemon and juice of ½ 
100g feta (I used goat's feta)
½ cup mint, basil or mix, thinly shredded


Heat the oil in a pan and fry the shallot in until soft, then add the peas and ½ cup water and cook until the peas are tender. 

Remove half the peas and quickly blitz in a food processor, adding extra liquid if necessary, then return to the pan. Add the lemon zest and juice, crumble through the feta, add the herbs and serve with the chicken.

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Chicken schnitzel with pea and feta smash makes a winning midweek meal.
JASON DORDAY/STUFF

Chicken schnitzel with pea and feta smash makes a winning midweek meal.

 - Stuff

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