Potato and mushroom filled crumbed chicken taco
Serving: 4
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Directions
- Heat the oil in a frying pan and add the mushrooms, cook continuously stirring for a few minutes until all the water has evaporated. Add the milk and then the mushroom sauce and stir to combine and stir until the sauce has thickened. Season
- Place the schnitzels into the air-fryer and cook for (+/- 10 minutes) on each side. Keep warm
- Add the potatoes into a mixing bowl and add the oil and seasoning and toss to combine. Pour into the air-fryer and cook for (+/- 15 minutes). Toss the potatoes into the mushroom mixture
- Fold the schnitzels in half and spoon the potato/mushroom mixture into the centre and serve
Ingredients
- 15 ml (1 tbsp) sunflower oil
- 500 g (2 punnets) button mushrooms, chopped
- 500 ml (2 cups) milk
- 40 g instant mushroom sauce
- 15 ml (1 tbsp) garlic pepper seasoning
- 3 potatoes, skin on cut into small cubes
- 30 ml (2 tbsp) sunflower oil
- 10 ml (2 tsp) garlic pepper seasoning
- 6 ready crumbed chicken schnitzels/breasts, air fried cooked