Ingredients
- 2 chicken breasts
- Obento panko crumbs
- 2 Eggs, whisked
- 6 large potatoes
- butter
- milk
- 50g Rich Gravy mix
- 50g green peppercorns
- 1-2 cups Cream
- 3 Tbsp Marsala
- Boiling Water, 2 cups
- Salt, Pepper
- Olive Oil
Method
- Peel potatoes and steam, ready for mashing
- Melt 4 tbps butter in a frypan over a medium heatAdd peppercorns and fry gentlyReduce heat, and add Rich Gravy Mix and combine with a whisk, stirring for 1 minuteAdd boiling water slowly and continue to whisk until the gravy mix is smooth and lump-free.Add Marsala and stir though. Allow to simmer gently for 10 minutes.Add Cream and stir through. Reduce heat to low.
- Trim chicken breasts neatly and slice horizontally into 1-2cm thick sectionsTenderise chicken breasts with meat malletWhisk eggs in a wide bowl.Tip a generous amount of Obento Panko Crumbs onto a plate and season with salt and pepper.Dip chicken breasts into egg, coating evenly on all sides.Place breasts into Panko Crumbs and turn, coating evenly.Place on a clean plate.
- Heat Oilve Oil and butter in a heavy-based frypan over a medium heat. When starting to bubble, add chicken breasts, turning quickly to cover both sides.Allow to fry gently, until crumbs are browned to taste. Turn and repeat for the other side.
- Mash potatoes with butter and milk.Serve mash and schnitzel with pepper sauce. Skip the sauce bowl and make a bowl out of potato!
Product used in recipe
- Obento - Panko Breadcrumbs
