Parma chicken schnitz with cheesy kale and celeriac fries
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Parma chicken schnitz with cheesy kale and celeriac fries
Root veggies like celeriac make surprisingly good fries, with a distinctive herbiness when roasted
Serves: 4
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
854Kcal
Fat
44gr
Saturates
17gr
Carbs
39gr
Sugars
6gr
Fibre
12gr
Protein
71gr
Salt
5.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 4 skinless chicken breasts
- 12 slices Parma ham (2 x 80g packs)
- 120g cambozola cheese, sliced
- 100g plain flour, seasoned
- 2 medium eggs, beaten
- 125g panko breadcrumbs
- 50g Parmesan, grated finely
- 1 large celeriac, peeled and cut into chunky chips
- 3 rosemary sprigs, leaves chopped
- 3 tbsp rapeseed oil
- 1 shallot, diced
- 3 garlic cloves, finely sliced
- 1⁄4 tsp ground nutmeg
- 200g whole- leaf kale, stalks removed and leaves shredded
- 150ml chicken stock (made with 1⁄2 stock cube or pot)
- 50g cream cheese
- 100ml single cream
- vegetable oil, to fry
Step by step
- Prep the chicken ahead of time. Bash out the chicken to 1.5cm- 2cm thick, between two sheets of clingfilm or baking paper. Lay out three slices of Parma ham, slightly overlapping the slices, and place two slices of the cheese in the middle. Place a flattened chicken fillet on top then fold over the Parma ham to seal in the cheese. Repeat with the rest of the chicken.
- Put the seasoned flour, beaten eggs and then the breadcrumbs mixed with the Parmesan in three separate bowls. Coat each chicken parcel first in flour, then in the beaten eggs and finally in the breadcrumbs, pressing them down in the crumbs so they are well-coated. Transfer to a plate and chill until you’re ready to cook.
- Preheat the oven to 200°C, fan 180°C, gas 6. For the chips, bring a pan of salted water to the boil and blanch the celeriac for 2-3 minutes. Drain into a colander and leave to steam dry, then put into a roasting tin. Scatter with rosemary and then drizzle with 2 tablespoons of the oil. Season and bake for 25-30 minutes.
- Meanwhile heat the remaining rapeseed oil in a large frying pan and fry the shallot and garlic for 3-4 minutes. Add the nutmeg and kale and continue to cook for 2-3 minutes, until the kale starts to wilt. Add the stock and continue to simmer until the kale is completely wilted. Stir through the cream cheese until melted and add the single cream. Continue to cook to warm through and season well. Keep warm until needed.
- For the chicken, pour vegetable oil into a deep frying pan until it’s about 3cm deep. Fry the breaded chicken (in 2 batches if needed) for 4-5 minutes, turning to brown all over, then transfer them to a baking tray and finish in the oven for 10 minutes while the celeriac chips finish cooking.
- Serve the chicken alongside the creamy kale and celeriac chips.
