Chicken Schnitzel
with Parsley Potatoes and Mustard Green Beans- Barley
- Milk
- Oats
- Rye
- Sesame
- Soy
- Wheat
- Egg
- Mustard
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Mustard
- Tree nuts
- Peanuts
- Soy
- Sulphites
- Gluten
- Milk
- Sesame
- Wheat
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!
Ingredients
340 g
Chicken Leg (Boneless)
250 g
Yellow Potato
7 g
Parsley
8 tbsp
Italian Breadcrumbs
(Contains: Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May be present: Crustaceans, Egg, Fish, Mustard, Tree nuts, Peanuts, Soy, Sulphites)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Crustaceans, Fish, Mustard, Soy, Sulphites, Gluten, Milk, Sesame, Wheat)
170 g
Green Beans
1 tbsp
Whole Grain Mustard
1 unit(s)
Sour Cream
(Contains: Milk)
1 tbsp
Horseradish
Not included in your delivery
¼ tsp
Salt*
2.5 tbsp
Oil*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers loved the horseradish cream sauce and mustard green beans, praising the delicious combination of flavors.
- Ease of prep: Some found the recipe time-consuming or cumbersome, while others said it was easy to follow and prepare.
- Suggestions: Consider providing more breadcrumbs, as many reviewers ran out before coating all the chicken pieces.
- Leftovers: The breading became soggy when reheated, so this dish is best eaten fresh.
- Portions: Several customers mentioned needing more potatoes and vegetables to feel satisfied with the meal.
