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Chicken Schnitzel

Chicken Schnitzel

with Parsley Potatoes and Mustard Green Beans

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It's schnitzel time! Quickly press lightly pounded chicken into seasoned breadcrumbs and give it a flash in the pan for a gloriously crispy crust. Butter-tossed parsley potatoes and mustard green beans make for the perfect European style meal!

Tags:Family
Allergens:Egg/OeufMilk/LaitSesame/SésameSoy/SojaSulphites/SulfiteWheat/BléMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Chicken Thighs/Leg

300 g

Yellow Potato

7 g

Parsley

½ cup

Italian Breadcrumbs

(ContainsEgg/Oeuf, Milk/Lait, Sesame/Sésame, Soy/Soja, Sulphites/Sulfite, Wheat/Blé)

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

170 g

Green Beans

1 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tbsp

Horseradish

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3975 kJ
Calories950 kcal
Fat62 g
Saturated Fat17 g
Carbohydrate57 g
Sugar6 g
Dietary Fiber6 g
Protein41 g
Cholesterol215 mg
Sodium1940 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Plastic Wrap
Rolling Pin
Shallow Dish
Large Non-Stick Pan
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into quarters. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the bottom of the oven, tossing potatoes halfway through cooking, until golden-brown, 25-28 min.

2

Pat chicken thighs dry with paper towel. Cover each piece with plastic wrap. Using a mallet, rolling pin, or heavy-bottomed pan, pound each piece until 1/2-inch thick. Season with salt and pepper.

3

Add breadcrumbs to a shallow dish. Coat chicken all over with half the mayo on a plate. Working with one chicken thigh at a time, press both sides into breadcrumbs to coat completely.

4

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then chicken. Pan-fry, until golden-brown, 2-3 min per side. (NOTE: for 4 ppl cook in batches using 1 tbsp oil for each batch) Remove the pan from heat. Transfer chicken to another parchment-lined baking sheet. Bake in the middle of the oven, until chicken is cooked through, 12-14 min.** Carefully wipe the pan clean.

5

Meanwhile, roughly chop the parsley. Trim green beans. Heat the same pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then green beans. Cook, stirring occasionally, 3-4 min. Reduce the heat to medium-low, then add mustard and 1 tbsp butter (dbl for 4 ppl), stirring occasionally, until green beans are coated 1-2 min. Season with salt and pepper.

6

Stir together the sour cream, horseradish and remaining mayo in a small bowl. Add the roasted potatoes, parsley and 1 tbsp butter (dbl for 4 ppl) to a large bowl. Toss to coat until butter has melted. Divide the parsley potatoes, beans and chicken between plates. Spoon the horseradish cream over the chicken.