HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Schnitzel
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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

310 g

Chicken Thighs/Leg

300 g

Yellow Potato

7 g


½ cup

Italian Breadcrumbs

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

4 tbsp


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

170 g

Green Beans

1 tbsp

Whole Grain Mustard


3 tbsp

Sour Cream


1 tbsp



Not included in your delivery

2 tbsp

Unsalted Butter*


2.5 tbsp


¼ tsp


¼ tsp


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
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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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.


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.


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.


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.


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.


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.