The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken Schnitzel with Roast Potatoes, Apple Salad & Creamy Gherkin Dressing
Free-range British chicken breasts, butterflied and coated in golden pea crumb, are the star of the show here. Serve alongside chunky potato wedges and a refreshing apple and rocket salad. Top with a generous dollop of creamy gherkin dressing, made with soft cream cheese!
High protein
Serving size
Ingredients
- 120g Soft Cheese (Milk) (10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
- 2 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 80g rocket
- 1 apple
- 1 tbsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 60g yellow pea crumb (yellow pea whole grain flour (100%))
- 4 British Free Range chicken breasts
- 20g gherkins (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 1 handful of fresh flat-leaf parsley
- 3 garlic clove
- 4 large potatoes
Nutritional Information
Calories: 570
Protein: 52g
Carbs: 55g
Fat: 15g
Chicken Schnitzel with Roast Potatoes, Apple Salad & Creamy Gherkin Dressing
Free-range British chicken breasts, butterflied and coated in golden pea crumb, are the star of the show here. Serve alongside chunky potato wedges and a refreshing apple and rocket salad. Top with a generous dollop of creamy gherkin dressing, made with soft cream cheese!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 large bakings tray with parchment paper
- Pull out a small frying pan, 2 large bowls, a small bowl, a grater, a whisk & a measuring jug
Roast the potatoes
- Cut the potatoes into wedges
- Place onto a lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Get sizzlin'
- Finely chop or grate the garlic. Roughly chop the gherkins
- Heat the small frying pan with 1 tsp oil on medium-high heat. Once hot, add the gherkins and garlic to the pan and cook for 1 min. Remove from the heat
Make the gherkin dressing
- Finely chop the parsley
- Add the cream cheese and 125ml water to small bowl and whisk until smooth. Stir in the gherkins half the parsley. Season with salt and pepper to taste
Schnitzel time
- To butterfly the chicken, carefully slice through one side of each breast from the thickest part to the thinnest, careful not to cut right through to the end. Open out the chicken breasts to resemble a butterfly
- Add 4 tbsp of the gherkin dressing to a large bowl, then add the chicken and toss to coat
- To the other large bowl, add the pea crumb, Italian herbs and a generous pinch of salt. Coat the chicken into the crumb and add to the other baking tray. Roast for 15 mins, until golden and cooked through
Plate up
- Dice the apple into chunks
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Serve the chicken schnitzel onto plates, with the potatoes alongside. Spoon over the remaining gherkin dressing
- Serve the rocket and apple chunks alongside, drizzled with the balsamic. Sprinkle over the remaining parsley to finish
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