Chicken Schnitzel with Pea Mash and Red Cabbage Sauerkraut
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Prep time: 5 mins | Cook Time: 35 mins | Portion: 4
Ingredients
4 Ingham’s Ready To Eat Breast Schnitzel
4 large sebago potatoes, peeled, chopped
300g (2 cups) frozen peas
125ml (1/2 cup) skim milk
Pinch of salt
250g red cabbage sauerkraut
Lemon wedges, to serve
Method
- Preheat oven to 200°C. Place schnitzel on a baking tray and preheat according to instructions.
- Place potatoes in a saucepan of water. Bring to the boil and cook, uncovered, for 5 minutes. Add peas and cook for 5 minutes. Remove from heat and drain. Add milk, then mash until smooth. Taste and season with salt.
- Serve chicken on pea mash and red cabbage sauerkraut. Serve immediately with lemon wedges.
20th September 2018
