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Chicken Schnitzel with Cheesy Potato Patties

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A golden oldie! Chicken Schnitzel with Cheesy Potato Patties feels like sitting at Mom’s dinner table.

Chicken Schnitzel


  • 4 chicken breasts halved and flattened
  • Soak in buttermilk for half an hour
  • 1 tsp chicken spice
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 tsp garlic salt
  • 1/2 tsp cayenne pepper
  • 1 cup flour
  • Add all spices to the flour
  • 2 cups Panko bread crumbs, seasoned
  • Oil for shallow frying


  1. Strain chicken from buttermilk, coat in flour, shake off excess flour, dip back into buttermilk then press into breadcrumbs coating evenly.
  2. Refrigerate for half an hour then fry in shallow till golden and crisp.

Potato Patties


  • 2-3 cups mashed potato
  • 1 egg
  • 2 chopped spring onions
  • 1½ cups cheddar cheese
  • 2 toasted minced garlic cloves
  • 1 cup flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 cups Panko Bread crumbs


  1. Mix everything except bread crumbs. Roll into balls then neaten into patties with your hands.
  2. Press into seasoned crumbs.
  3. Shallow fry in medium hot oil.

Creamed Spinach


  • 1 packet of spinach, stems removed
  • 2 cloves
  • 2 minced garlic cloves
  • 2 tbsp butter
  • 1 small grated onion
  • 1 cup cream
  • ½ cup Parmesan cheese
Chicken Schnitzel with Cheesy Potato Patties, Creamed Spinach, And Mixed Frozen Veggies


  1. Steam spinach till wilted.
  2. Put in a clean kitchen towel and squeeze till dry and there is no liquid.
  3. Melt butter in a pan.
  4. Add the cloves and infuse for 30 seconds then discard the cloves.
  5. Add the garlic and onion and fry till translucent.
  6. Add spinach and fry for a few minutes.
  7. Add the cream and bring to a boil and then lower the heat.
  8. Stir in the Parmesan cheese.
  9. Frozen mix bag
  10. I just steamed it with a little water, a blob of butter, 1 tsp of sugar, garlic salt, and lemon pepper.

Prepared, tried, and tested by: Melanie Kramar

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