Phil Vickery's Chicken Shnitzel

Phil Vickery's Chicken Shnitzel

Chicken thighs are on offer at most of the major supermarkets this week so Phil Vickery is in the This Morning kitchen to demonstrate an interesting way you can use them to cook quick and easy chicken schnitzel, plus he'll be paring it with salad potatoes cooked in three different ways.

Quick chicken dinnerIngredients:4 large chicken thighs, no skin or bone4 tbsp plain flour2 eggs, beaten1 packet Paxo Sage & Onion Stuffing mix2 tbsp oil4 tbsp unsalted butterMethod:Place the chicken thighs in between a large piece of clear plastic add a little water and beat out until nice and thin. Repeat with the 3 others.Coat each one in a little flour, then egg and seasoned breadcrumbs, pat wellFry each one in oil and unsalted butter until cooked through and nicely brownedServe with any of the potato dishes belowBaked lime potatoesIngredients:800g peeled salad potatoes150mls strong chicken stock1 tbsp seed mustardjuice of 3 large limes200mls dry white wine4tbsp olive oilsalt and freshly milled black pepperMethod:Preheat the oven to 200 C gas 6Cut the potatoes in half lengthwaysSeason well with salt and pepperBoil the chicken stock, mustard and wine together, then add the olive oil, remove from the stove and stir in the lime juicePour over the potatoesPlace the tray in the hot oven and cook for about 30 minutes, then baste the potatoes. Continue to cook for a further 25 - 30 minutes until nicely browned and the potatoes have soaked up the chicken stock, lime juice and wine.Warm potato salad with hot vinaigretteIngredients:500g baby new or Jersey Royal potatoes4 rashers streaky bacon, cut into thin strips4 tbsp olive oil1 tbsp seed mustard2 tbsp cider vinegarsaltfreshly milled black pepperMethod:Place a non stick pan on the stove and heatAdd the bacon and the olive oilCook for 10-15 minutes, over a low heat so the bacon crispens.Phil's Tip: A word here about cooking potatoes for salad, new potatoes can be scraped, or cooked in their skins. But what I have found is, if you cook the potatoes, drain well, then place the potatoes back into the cooking pan, cover with cling film and leave to cool completely. This way of cooking and cooling, really improves the quality and flavour in the end salad, trust me.Once the bacon is cooked and crispy, remove from the pan, then add the onion and cook for 1 minute in the bacon and oil fatAdd the vinegar, mustard and a little salt and pepper, swirl togetherHalve the potatoes, place in a bowl and tip over the hot dressing, and finally the bacon and serve warmNew potato gratinIngredients:600ml whipping cream2 garlic cloves, crushed800g new potatoessalt and freshly ground black pepperMethod:Preheat the oven to 200C/400F/Gas 6Pour the cream into a pan, add the garlic and bring to the boilMeanwhile, cut the potatoes lengthways into very thin slicesSeason the potatoes all over and lay in a shallow ovenproof dish about 2 - 2.5 litre (3½ - 4½ pint) capacityPour over the cream mixture and cook in the oven for 25-30 minutes, or until tenderIf liked, you can allow the cooked potatoes to cool and spoon into ramekins. Sprinkle some of the cheese over the top of each, warm through in a microwave and quickly brown under a hot grill.


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