Chicken Parma with chips & pea salad

Chicken Parma with chips & pea salad

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Prep Time 20 mins
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TOTAL TIME 45 mins
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Serves 4


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


  • 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

  1. 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.
  2. 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. 
  3. For the dressing, shake oil, lemon, vinegar in a jar with a lid to combine, season to taste and refrigerate until needed.
  4. Place the crumbed chicken schnitzel’s on an oven tray and cook until golden (approx. 8-12 minutes). Carefully remove from the oven.
  5. 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.
  6. Cook the McCain Pub Style® Beer Batter Steak Cut Chips according to pack instructions and carefully remove from the oven.
  7. To serve, toss salad greens with dressing & crumble with feta in a serving bowl. 
  8. Plate up the Parma’s with McCain Pub Style® Beer Batter Steak Cut Chips and serve with a side of pea salad.