Parmesan Schnitzel

with Classic Cauliflower Cheese and Salad
This one's all about the cheeeeese!
Cals 863 · Prot 72 · Carbs 28 · Fat 48
Low-Carb
Try Hello Chef Now
40 min
photo
This one's all about the cheeeeese!
Cals 863 · Prot 72 · Carbs 28 · Fat 48
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Schnitzel
Chicken breast
400 Grams
Parmesan
30 Grams
Almond flour
40 Grams
Salt
0.5 Tsp
Eggs
1 Piece
Vegetable oil
1 Tbsp
Cauliflower cheese
Cauliflower
300 Grams
Salt
0.5 Tsp
Salted butter
20 Grams
Corn starch
10 Grams
Chicken stock cube
0.5 Pieces
Whole milk
200 ML
Grated cheddar
60 Grams
Grated mozzarella
60 Grams
Salad
Cucumber
1 Piece
Red vinegar
15 ML
Olive oil
2 Tbsp
Dijon mustard
6 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Baby spinach
60 Grams

Tips for fussy eaters

Serve with mashed potatoes!

Pro tip

Fry the breaded chicken breast in vegetable or sunflower oil for a crisper finish.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

photo

1 Boil cauliflower

Preheat the oven to 200°C/180°C fan. Chop the cauliflower into small florets. Cook the cauliflower in a pot of salted boiling water for 4 min or until tender. Drain once cooked.
photo

2 Make sauce

Meanwhile, heat a pan or pot over a medium heat. Once hot, add the buttercorn starch and stock cube. Cook, stirring continuously, for 1 min or until a sandy paste has formed. Gradually whisk in the milk and cook for 3 min further or until the sauce has thickened. Add the cheddar and mozzarella
photo

3 Bake cauliflower cheese

Place the drained cauliflower in a baking dish. Pour the cheese sauce over the cauliflower and give everything a good mix up. Bake in the oven for 20 min. 
photo

4 Prep schnitzels

Meanwhile, wrap each chicken breast in cling film. Using a rolling pin, bash the chicken breasts until approx 1 cm thick. Grate the Parmesan finely. Combine the almond flourParmesan and a pinch of salt in a shallow bowl. Crack the eggs into a second shallow bowl and whisk. Dip the chicken in the whisked eggs, then coat them in the Parmesan flour.
photo

5 Fry schnitzels

Heat a pan over a medium heat with a generous drizzle of vegetable oil. Once hot, add the coated chicken and cook for 5 min on either side or until golden and crispy. If the crumbs start to brown too quickly, reduce the heat to low. 
photo

6 Prep salad

Meanwhile, wash and roughly chop the cucumber. Place the vinegarolive oilDijonsalt and pepper in a bowl and whisk until combined - this is your dressing. Toss the washed spinach and cucumber in the dressing and serve it on the side.

Tips for fussy eaters

Serve with mashed potatoes!

Pro tip

Fry the breaded chicken breast in vegetable or sunflower oil for a crisper finish.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Seabass and Cauliflower Puree
with Green Beans and Garlic Butter
Simple Salmon Supper
with Rosemary Potatoes and Green Beans
Indian Sea Bass
with Gunpowder Potatoes and Green Beans
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy