Chicken Schnitzel, Spring Onion Mash & Chargrilled Broccoli

Chicken Schnitzel, Spring Onion Mash & Chargrilled Broccoli




The ready bread-crumbed chicken schnitzels in our shops make for great midweek meals and a deliciously crispy alternative to a regular chicken breast. Pair with spring onion mash and chargrilled broccoli for a perfect balance of textures and flavours.


1. Start by placing the peeled potato chunks into a large saucepan and fill with water until the potatoes are submerged, salt the water a little and place on a high heat and bring to the boil, once boiling turn the heat down to medium and continue to cook for another 10mins.

2. Once the potatoes are soft and cooked through, drain them into a colander, whilst they are still hot, tip them back into the saucepan and add the milk, salt, pepper, butter and cream, mash until lovely and smooth. Once you are happy with the consistency, stir through the chopped spring onions, set aside on a very low heat to keep warm.

3. Place another saucepan of salted water on to boil, once boiling drop in the broccoli, stems first. Boil for 3mins then drain and leave to dry on some kitchen towel. Set a griddle pan on a high heat.

4. Whilst the pan is heating up, drizzle the broccoli with a little olive oil and sprinkle with a pinch of salt, when the griddle is smoking carefully place the tenderstem into the pan (you may have to do this in batches depending on the size of your pan), cook for 2 minutes on one side then turn over and cook for the same time, you want the broccoli to look lightly charred. Set aside and keep warm whilst you cook the schnitzels.

5. Set a wide, heavy bottomed frying pan on a medium heat and pour in the vegetable oil until a third of the pan is full, heat the oil to 180C/350F. (If you don’t have a thermometer you can check to see if the oil is ready by placing the tip of a wooden skewer into the oil, if it sizzles then it is hot enough).

6. With tongs, carefully lower one schnitzel into the oil, cook on one side for 4 minutes then flip over and cook for a further 4 minutes. Take out and place on some kitchen paper to drain the excess oil. Repeat with the second schnitzel. (these cooking times are for medium sized schnitzels, if yours are larger then the cooking time will increase to approx. 6-8 minutes).

7. Serve with the spring onion mash and charred broccoli, add a dollop of wholegrain mustard for a little kick (optional). Enjoy!



• Olive oil
• Vegetable oil
• 2 Ginger Pig Chicken Schnitzels
• 3 large potatoes, peeled and roughly diced into chunks
• 3 spring onions, thinly sliced
• 50g butter
• 50ml double cream (or milk)
• 2 tsp salt
• 2 tsp white pepper
• 150g tenderstem broccoli
• Wholegrain mustard (optional)