Chicken schnitzel with mustard mash, zucchini & dill

20 MIN


Serving amount:
  • 2 chicken schnitzels
  • 1 dijon mustard sachet
  • 2 zucchini
  • 2 desiree potatoes
  • 1 lemon
  • 1 dill bunch

Pantry staples: Cooking oil, salt, butter

Allergens: Wheat, gluten dairy

Chef's note: A popular dish from our first Germany Masterclass! Gently press the schnitzel while cooking to ensure the crumb browns evenly.


1. Prepare the ingredients

Wash all the vegetables. Peel and cut the potato into small pieces. Grate the zucchini. Cut the lemon into wedges. Pick the dill leaves. Soften 1 tablespoon of butter. 

2. Make the mustard butter

Combine the mustard and the softened butter in a small bowl.

3. Cook the potatoes

Place the potatoes and a pinch of salt in a saucepan. Cover them with water and bring to a boil over high heat. Reduce to a medium heat and simmer for about 10 minutes, or until a fork can easily poke through the thickest potato.

4. Mash the potatoes

Turn the heat off, drain the potatoes then return them to the saucepan. Roughly mash the potatoes.

5. Add mustard butter

Add the mustard butter to the potatoes and mix to combine. 

6. Cook the schnitzel

Heat a large splash of oil in a frying pan over a medium heat. Add the schnitzel and cook on each side for 3 minutes or until cooked through and the crumb is golden brown. If cooking in batches, you may need to add more oil.

7. Make the salad

Combine the zucchini, half of the dill, a little salt and juice of half the lemon in a bowl.

8. To serve

Divide the mash and salad between the serving plates. Top with the schnitzel, the remaining dill and serve with the remaining lemon wedges.