Chicken Parma with chips & pea salad
Prep Time
20 mins
TOTAL TIME
45 mins
Serves
4
Ingredients
Pea salad:
- 150g sugar snap peas, trimmed
- 150g green beans, trimmed and coarsely chopped
- 150g (1¼ cups) McCain peas
- 2 Lebanese cucumbers, coarsely chopped
- 1 baby cos lettuce, coarsely chopped
- 100g feta, crumbled
Dressing:
- 100 ml extra-virgin olive oil
- Juice of 1 lemon, or to taste
- 1 tbsp sherry vinegar
- 8 frozen crumbed chicken schnitzels
- 8 tbsp Tomato paste
- 200g Grated mozzarella cheese
- 1x 750g packet McCain Pub Style® Beer Batter Steak Cut Chips
How to make it
- Blanch sugar snap peas and beans in a pot of boiling water until bright green and just tender, adding the frozen peas in the last minute of cooking.
- Drain the peas and beans and refresh in iced water, then drain again (well) and toss in a bowl with the cucumber and lettuce. Store in a bowl in the fridge until required.
- For the dressing, shake oil, lemon, vinegar in a jar with a lid to combine, season to taste and refrigerate until needed.
- Place the crumbed chicken schnitzel’s on an oven tray and cook until golden (approx. 8-12 minutes). Carefully remove from the oven.
- Add 1 tablespoon of tomato paste on top of each cooked schnitzel and top with a small handful (25g) of grated cheese. Put back into oven till cheese is melted and golden - about 5-7 minutes.
- Cook the McCain Pub Style® Beer Batter Steak Cut Chips according to pack instructions and carefully remove from the oven.
- To serve, toss salad greens with dressing & crumble with feta in a serving bowl.
- Plate up the Parma’s with McCain Pub Style® Beer Batter Steak Cut Chips and serve with a side of pea salad.
