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.
Baked Chicken Schnitzel with Potato Wedges & Kefir Pickle Dressing
Free-range British chicken breasts, butterflied and coated in a golden 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 creamy and tangy kefir.
High protein
Low sat fat
Serving size
Ingredients
- 1 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 20g rocket
- 1 apple
- 30g yellow pea crumb (yellow pea whole grain flour (100%))
- 2 British Free Range chicken breasts
- 250ml kefir (use half) (Milk)
- 1 handful of fresh flat-leaf parsley
- 2 garlic clove
- 20g gherkins (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 2 large potatoes
Nutritional Information
Calories: 593
Protein: 52g
Carbs: 59g
Fat: 16g
Ingredients
- 30g yellow pea crumb (use half) (yellow pea whole grain flour (100%))
- 20g gherkins (use half) (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 1 British Free Range chicken breast (use half)
- 2 large potatoes
- 1 tbsp thickened aged balsamic vinegar (use half) (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 apple (use half)
- 2 garlic clove
- 250ml kefir (use a quarter) (Milk)
- 20g rocket (use half)
Nutritional Information
Calories: 684
Protein: 36g
Carbs: 99g
Fat: 15g
Baked Chicken Schnitzel with Potato Wedges & Kefir Pickle Dressing
Free-range British chicken breasts, butterflied and coated in a golden 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 creamy and tangy kefir.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a medium frying pan, a medium bowl, a small bowl & a grater
Roast the potatoes
- Cut the potatoes into wedges
- Place the wedges onto one side of the 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
Make the dressing
- Finely grate the garlic. Finely chop the parsley. Roughly chop the gherkins
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the gherkins and garlic, and cook for 1 min. Remove from the pan and transfer to the small bowl
- Add the half pack of kefir and half the parsley. Season with salt and pepper and mix to combine
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 the pea crumb to the medium bowl, along with a generous pinch of salt
- Coat the chicken breasts with 2 tbsp of the kefir dressing, then add to the crumb bowl and toss to coat
- Lay the chicken flat onto the other side of the tray and return to the oven for 15 mins, until cooked through
Last bits & plate up
- Cut the apple into wedges
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Share the rocket and apple between plates, with the potatoes alongside. Top with the chicken schnitzel
- Sprinkle over the remaining parsley and and spoon over the kefir dressing. Drizzle the balsamic over the rocket
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