Chicken schnitzel with mushy peas and purple carrots

Chicken schnitzel with mushy peas and purple carrots

Something for Everyone
Ben Dearnley

Schnitzel with mushy peas is one of my ultimate comfort meals. It’s especially welcome on a chilly night. The peas are a healthier twist on potato mash.


Quantity Ingredient
700g chicken breast fillets
50g plain flour
2 eggs
1 tablespoon milk
150g fresh breadcrumbs
1 small handful mixed fresh herbs, finely chopped, such as flat leaf parsley, basil, thyme and oregano
35g parmesan cheese, finely grated
1 teaspoon lemon zest, finely grated
light olive oil, for shallow-frying
or rice bran oil, for shallow-frying
1 bunch baby purple carrots, trimmed and steamed
lemon cheeks, (optional), to serve

Mushy peas

Quantity Ingredient
2 teaspoons olive oil
1 brown onion, diced
500g fresh or frozen peas
80ml reduced-salt chicken stock, (see note)
or 80ml water
20g butter
1 tablespoon sour cream, (optional)


  1. Cut each chicken breast in half horizontally through the centre to create two thinner fillets. Place between two sheets of plastic wrap and gently pound with a meat mallet until about 5 mm thick.
  2. Place the flour in a shallow bowl. In another bowl, lightly beat together the eggs and milk. Combine the breadcrumbs, herbs, parmesan and lemon zest in a separate bowl. Coat the chicken first in the flour, then in the egg mixture, and then coat with the breadcrumb mixture. Refrigerate until required.
  3. To make the mushy peas, heat the oil in a saucepan over medium heat. Add the onion and cook for 5 minutes, or until softened. Add all of the remaining ingredients, except the sour cream, and cook for 20 minutes, stirring occasionally. Remove from the heat and add the sour cream (if using). Transfer to a food processor (or use a stick blender) and process to a rough purée. Set aside and keep warm.
  4. Meanwhile, heat the oil in a large frying pan over medium–high heat. Cook the chicken until golden brown on both sides and cooked through. Drain on paper towel. Serve the schnitzel with the mushy peas and steamed baby carrots on the side. Squeeze over a little fresh lemon juice (if using).

Baby’s serve

  • For a younger baby, the mushy peas make a lovely purée. You may also wish to blend in some of the carrots. Wait until your baby is able to eat finger foods (which may not happen until 8–9 months or older) before offering him the schnitzel, cut into strips. For an older baby, cut the chicken and carrot into strips and serve with the mushy peas.

Toddler’s serve

  • Prepare as for an older baby.


  • When making soups for your children, always use a reduced-salt, preferably home-made, stock. Babies’ developing kidneys, in particular, can’t handle much salt and it can cause them to become dehydrated.
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