Chicken Schnitzel
with Roast Garlic Potatoes and Mustard Green Beans
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 garlic 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.
Ingredients
310 g
Chicken Leg (Boneless)
300 g
Yellow Potato
½ cup
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten, Sulphites)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
170 g
Green Beans
1 tbsp
Whole Grain Mustard
(Contains Mustard)
3 tbsp
Sour Cream
(Contains Milk)
3 g
Garlic
1 tbsp
Horseradish
(Contains Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
While potatoes roast, pat chicken thighs dry with paper towels, then place on a cutting board or flat surface. 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: Cook chicken in batches for 4 ppl, 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.
While chicken cooks, peel, then mince or grate the garlic. 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, until tender-crisp, 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, 1/8 tsp garlic and 1 tbsp butter (dbl both for 4 ppl) to a large bowl. Toss to combine, until butter has melted. Divide the garlic potatoes, green beans and chicken between plates. Spoon the horseradish cream over the chicken.
