HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Schnitzel
Chicken Schnitzel

Chicken Schnitzel

with Garlic Potatoes and Mustard Green Beans

Read more

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. Serve it alonside butter-tossed garlic potatoes and mustard green beans for the perfect European-style meal!

Tags:Family Friendly

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

4 unit

Chicken Thighs

360 g

Yellow Potato

4 tbsp

Italian Breadcrumbs

(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé)

4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

170 g

Green Beans

1 tbsp

Whole Grain Mustard


3 tbsp

Sour Cream


3 g


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
Calories900 kcal
Fat61 g
Saturated Fat17 g
Carbohydrate51 g
Sugar6 g
Dietary Fiber7 g
Protein38 g
Cholesterol190 mg
Sodium1100 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
download icondownload icon

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


Add breadcrumbs to a shallow dish. Coat chicken all over with half the mayo. 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 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.


While chicken cooks, peel, then mince or grate the garlic. Trim green beans. Heat the same pan over medium-high. When 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). Cook, stirring occasionally, until green beans are coated, 1-2 min. Season with salt and pepper.


Combine sour cream, horseradish and remaining mayo in a small bowl. Add potatoes, 1/8 tsp garlic and 1 tbsp butter (dbl both for 4 ppl) to a large bowl. Toss until butter has melted and potatoes are coated. Divide garlic potatoes, mustard green beans and chicken schnitzel between plates. Spoon horseradish cream over chicken.