Phil Vickery's Chicken Shnitzel

Published Monday, 19 May 2014
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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.

FACTBOX: QUICK CHICKEN DINNER
Serves
4
Preparation time
15 minutes
Cooking time
10 minutes
FACTBOX: BAKED LIME POTATOES
Equipment
22cm x 22cm x 41/2 cm deep ceramic baking dish
Preparation time
10 minutes
Cooking time
1 hour, approximately
FACTBOX: WARM POTATO SALAD WITH HOT VINAIGRETTE
Serves
4-6
Preparation time
15 minutes
Cooking time
20 minutes
FACTBOX: NEW POTATO GRATIN
Serves
4-6
Preparation time
15 minutes
Cooking time
35 minutes, approx

Quick chicken dinner

Ingredients:

  • 4 large chicken thighs, no skin or bone
  • 4 tbsp plain flour
  • 2 eggs, beaten
  • 1 packet Paxo Sage & Onion Stuffing mix
  • 2 tbsp oil
  • 4 tbsp unsalted butter

Method:

  1. 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.
  2. Coat each one in a little flour, then egg and seasoned breadcrumbs, pat well
  3. Fry each one in oil and unsalted butter until cooked through and nicely browned
  4. Serve with any of the potato dishes below

Baked lime potatoes

Ingredients:

  • 800g peeled salad potatoes
  • 150mls strong chicken stock
  • 1 tbsp seed mustard
  • juice of 3 large limes
  • 200mls dry white wine
  • 4tbsp olive oil
  • salt and freshly milled black pepper

Method:

  1. Preheat the oven to 200 C gas 6
  2. Cut the potatoes in half lengthways
  3. Season well with salt and pepper
  4. Boil the chicken stock, mustard and wine together, then add the olive oil, remove from the stove and stir in the lime juice
  5. Pour over the potatoes
  6. Place 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 vinaigrette

Ingredients:

  • 500g baby new or Jersey Royal potatoes
  • 4 rashers streaky bacon, cut into thin strips
  • 4 tbsp olive oil
  • 1 tbsp seed mustard
  • 2 tbsp cider vinegar
  • salt
  • freshly milled black pepper

Method:

  1. Place a non stick pan on the stove and heat
  2. Add the bacon and the olive oil
  3. Cook 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.

  1. 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 fat
  2. Add the vinegar, mustard and a little salt and pepper, swirl together
  3. Halve the potatoes, place in a bowl and tip over the hot dressing, and finally the bacon and serve warm

New potato gratin

Ingredients:

  • 600ml whipping cream
  • 2 garlic cloves, crushed
  • 800g new potatoes
  • salt and freshly ground black pepper

Method:

  1. Preheat the oven to 200C/400F/Gas 6
  2. Pour the cream into a pan, add the garlic and bring to the boil
  3. Meanwhile, cut the potatoes lengthways into very thin slices
  4. Season the potatoes all over and lay in a shallow ovenproof dish about 2 - 2.5 litre (3½ - 4½ pint) capacity
  5. Pour over the cream mixture and cook in the oven for 25-30 minutes, or until tender
  6. If 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.
© UTV News
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