Family-friendly Chicken Schnitzel
Servings 4
Difficulty Beginner
Total Time 40 minutes COOK MODE
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INGREDIENTS
- 6
chicken schnitzels - 500g potatoes, peeled
- 2 Tbsp (30ml) butter
- ¼ cup (60ml) milk
- 2 tsp (10ml) whole grain mustard
- 1 tsp (5ml) salt
- 1 Tbsp (15ml) oil
- 1 onion, finely chopped
- 250g button mushrooms, sliced
- 1 Tbsp (15ml)
Bisto Gravy for Roast Chicken - ½ cup (125ml) milk
- ½ cup (125ml) water
- 2 tsp (10ml) Hinds Spices Mixed Herbs
- 250g green beans
- 250g tender stem broccoli
- 6 baby carrots
- Lemon wedges for serving
METHOD
- Place the potatoes into a pot of cold water. Bring to the boil and boil for 20 minutes, drain and mash. Whisk in the butter and milk. Add the wholegrain mustard and season with salt.
- Heat the oil in a frying pan, add the onions and mushrooms and fry for 5 minutes. Add the Bisto Gravy for Roast Chicken, water, milk and Hinds Spices Mixed Herbs, mix well and simmer gently for 5 – 10 minutes.
- Bring a pot of salted water to the boil and cook the vegetables for 2 – 3 minutes in the boiling water. Drain.
- Slice the cooked chicken schnitzel. Place on top of the mash and serve with mushroom sauce and green veg for the adults and beans and carrots for the kids.