Green peppercorn chicken schnitzel with sherry-laced creamed spinach

Name: Green peppercorn chicken schnitzel with sherry-laced creamed spinach
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 200 g baby potatoes or oven chips, to serve; 350 g pack No.1 Free Range Corn Fed Chicken Breast Fillets; 1½ tsp Cooks’ Ingredients Green Peppercorns, ground; ½ tsp fine salt, plus extra to taste; 3 tbsp plain flour; 1 British Blacktail Free Range Medium Egg, beaten; 50 g panko breadcrumbs; 200 ml vegetable or sunflower oil, for frying

Although there are a few stages with bashing, breadcrumbing and shallow frying, Ed Smith’s recipe is pretty simple, and doesn’t take long. There's a hint of floral green peppercorns in the chicken seasoning, which stands up to the sherry-laced creamed spinach. Serve with boiled baby potatoes or oven chips.

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Serves2
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

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200g baby potatoes or oven chips, to serve
350g pack No.1 Free Range Corn Fed Chicken Breast Fillets
1½ tsp Cooks’ Ingredients Green Peppercorns, ground
½ tsp fine salt, plus extra to taste
3 tbsp plain flour
1 British Blacktail Free Range Medium Egg, beaten
50g panko breadcrumbs
200ml vegetable or sunflower oil, for frying

For the spinach

1 knob of butter
1 clove/s garlic, finely sliced
200g baby spinach, washed
3 tbsp rich sweet cream sherry
150ml tub double cream

Cook the chips or potatoes according to pack instructions. Meanwhile, pull the mini fillets away from the underside of the chicken and save for another meal. Place the chicken breasts, one at a time, between sheets of baking parchment and use a rolling pin to flatten them to approx 5mm thick all over, and about the same size as an outstretched hand.
To breadcrumb the chicken, take three side plates. In the first, combine the ground pepper, salt and flour. Add the beaten egg to the second, and the crumbs to the third. Roll 1 piece of chicken in the seasoned flour, fully coat in the egg, then cover in breadcrumbs. Transfer to a baking sheet, repeat, and set aside.
Melt the butter in a wide sauté or saucepan set over a medium heat. Add the garlic, soften for 1 minute, then add the spinach and a splash of water. Leave it to wilt for 2-3 minutes, turning occasionally. Create a gap and add the sherry. Allow to bubble and steam for 40 seconds, then stir in the cream. Simmer for 3-4 minutes, then keep warm and season to taste. It should be loose and luscious
When the spinach is nearly done, add 120ml (8 tbsp) oil to a pan just large enough to hold 1 piece of chicken. Place over a medium-high heat. After 30-45 seconds, carefully lay one piece of breaded chicken in the hot oil. Cook, for 45-60 seconds a side, turning 3-4 times, basting as you do, until the chicken is firm with no pink meat and the juices run clear, and breadcrumbs are golden. Transfer to a plate with kitchen paper and keep it warm while you cook the second piece. Remove any browning breadcrumbs from the pan. Add the remaining oil, then repeat with the second piece of chicken.
Divide the creamy spinach between plates, top with the chicken, and serve with the chips or baby potatoes.

Typical values per serving when made using specific products in recipe