Denise says:

This is a popular family meal as it is a twist on the classic chicken schnitzel. And adding different vegetables to mash potato is an excellent way of camouflaging them and adding nutrients to the recipe for children. Other vegetables like peas, leeks, spinach and butternut squash make very tasty alternatives.

Preparation Time: 30 minutes
Cooking Time: 35 minutes Plus 10 minutes marinating
Serves 6

Suitable for Passover

Ingredients:

For the chicken
6 chicken breasts skinned and boned
225g medium matzah meal
Zest and juice of 2 lemons
2 eggs – lightly beaten
6 tablespoons – vegetable oil
Salt and freshly ground black pepper
150 ml red wine or Kiddush wine

For the Carrot Mash
1 kg potatoes – peeled and roughly chopped
6 carrots – peeled and roughly chopped
75g margarine -melted
Salt and Freshly ground black pepper

For the Mushrooms
750g Mushrooms
2 cloves garlic
2 tablespoons vegetable oil
Salt and Freshly ground black pepper

Garnish
6 sprigs of basil, 6 slices of lemon

Method

1)Marinade the chicken in the lemon juice for 10 minutes. ( Peel the carrots and potatoes)
2)Season the chicken breasts with salt and freshly ground black pepper.
3)Combine the matzah meal and lemon zest.
4)Dip the chicken into the beaten egg followed by the lemon matzah meal. Repeat this process twice to ensure a really good coating.
5)Place the carrots and potatoes in separate saucepans. Cover with water, bring to the boil and simmer for 25 minutes or until soft.
6)Pre-heat the oven to 200ºC/400ºF / gas mark 6.
7)Heat a frying pan with the vegetable to cook the chicken. Fry the coated chicken breasts for 4-5 minutes until brown but not burnt on both sides. (If the oil starts to burn, clean the pan and start again with fresh oil.)
8)Line a baking tray with wax paper. Place the chicken breasts on this and pour over the Kiddush wine and put in the oven.
9)(It is at this stage that it can be refrigerated for up to 4 hours until ready to cook.
10)Complete cooking the chicken for a further 15-20 minutes or until no longer pink inside.
11)Wipe the frying pan with some kitchen paper. Add the final tablespoon of vegetable oil. Sauté the mushrooms until soft. This will take about 10 minutes.
12)Season with salt and freshly ground black pepper.
13)Drain the carrots and potatoes. Using a ricer, mash the potatoes. Put the carrots in the food processor or mash with a fork.
14)Add the carrots to the mashed potato. Stir in the melted margarine and season to taste.

To Serve the Stylish Way: Place the mushroom on to a warm plate, top with the lemon schnitzel. Place the carrot mash on the side, garnish with a sprig of basil and slices of lemon.
Tagged in: Chicken, Family Cooking