Midweek Schnitty Night at Home
September 07, 2018 By Southpoint Tuggeranong
Both these recipes feed 4 people (2 adults, 2 kids)
I know making chicken schnitzel isn’t the most laborious job in the world, but if you can cut 15 minutes off a midweek meal prep time I’m all for that. Although these tenders don’t have the traditional schnitty “feel”, they’re still really tasty, make perfect leftovers and have the bonus of being baked rather than fried. A timesaver in itself.
Herbed Chicken schnitzels with steamed chat potatoes and tangy sauce
- 2kgs chicken tenders
- 1c panko breadcrumbs
- 1tsp smoked paprika
- 3/4c chopped fresh herbs – parsley and mint (leave a little for the steamed potatoes)
- 1kg chat potatoes – halved and steamed over salted water
- Handful of snap peas per person – sliced and steamed for the last 5 minutes with the potatoes
- 1/2c greek yoghurt
- 1/2c sour cream
- Squeeze of lemon juice
Pre heat the oven to fan forced 180 degrees.
Season the chicken tenders with salt, pepper and the smoked paprika. Mix thoroughly and set aside.
Add the chopped herbs to the panko breadcrumbs in a shallow dish, season well with salt and pepper and mix through thoroughly. Add a few tenders at a time, really pat the crumbs on firmly as there is no eggy glue agent, and place onto a baking tray. If you have any leftover crumbs, pour over the top of the tenders and pat down. Spray the chicken tenders with extra virgin olive oil (or whatever spray oil you have, this gives really good coverage rather than using normal oils), and bake for 15 minutes. After 15 minutes, take the tenders out and using a spatula, flip them over, give another spray of oil and back into the oven for a further 15 minutes. After half an hour, they should be nice and golden, but if not, turn the heat up to 200 for another 5 minutes to get some colour. Be careful not to overcook them, though. Take out of the oven and let rest for a few minutes while you make the sauce and plate up.
Combine the yoghurt, sour cream, lemon juice and a big pinch of salt. Decant into a little bowl and sprinkle over a touch of smoked paprika.
Serve the juicy crunchy mini chicken schnitzels with the steamed potatoes (add a little extra virgin olive oil and salt to the cooked potatoes as they sit steaming in a container along with the leftover chopped herbs), then add the remaining chopped herbs), the steamed beans and the sauce.
This dish is pretty similar to how I’d serve tacos, but it uses the leftover chicken schnitzels, and a salsa made out of tomatoes, red onion and leftover herbs. It’s a great way to get the kids to eat salad after making it themselves.
- 1pkt stand and stuff Tortillas
- 2 tomatoes - diced
- Handful chopped fresh herbs
- 1/4c extra virgin olive oil
- 1 medium red onion – chopped finely
- Ice berg lettuce
- 2 ripe avocados
- Squeeze lemon juice
- Hot sauce – optional
Make the salsa by combining the tomatoes, herbs, onion and evoo, season well with salt and pepper and set aside for a few minutes. Make guacamole just by smashing the avocado and a little salt in a bowl until it’s chunky. Cut the iceberg lettuce like a “cheek” of a mango, and separate the leaves, this makes it easy to stuff into the tortilla shells. Warm the tortilla shells and the chicken tenders in the oven on 160 for 10 minutes just to warm them through.
Then put everything in the middle and let the kids make their own dinner. You could always serve these with leftover sauce from the night before, a little coriander and a squeeze of lemon. That’s the beauty of leftovers, find what’s in your fridge that goes with chicken tortillas and just eat it!
I’d serve both these meals with a Lark Hill Biodynamic Chardonnay. Crisp, fresh, fruit driven chardy with acidity that will work really well with the herbs and crunchy panko crumbed chicken.
Enjoy!The Food and Wine Marshall