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Chicken Schnitzel

Chicken Schnitzel

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

Tags:Family Friendly
Allergens:Milk/LaitSesame/SésameSoy/SojaWheat/BléEgg/OeufMustard/MoutardeSulphites/Sulfite

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

2 unit

Chicken Breasts

360 g

Yellow Potato

4 tbsp

Italian Breadcrumbs

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

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

170 g

Green Beans

1 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

3 g

Garlic

1 tbsp

Horseradish

(ContainsSulphites/Sulfite)

Not included in your delivery

1.5 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories900 kcal
Fat57 g
Saturated Fat15 g
Carbohydrate49 g
Sugar6 g
Dietary Fiber7 g
Protein48 g
Cholesterol175 mg
Sodium850 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. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the bottom of the oven, tossing halfway through, until golden-brown, 25-28 min.

2

While potatoes roast, pat chicken dry with paper towels. Cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, pound each chicken breast 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. Working with one chicken breast at a time, press both sides into breadcrumbs to coat completely.

4

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 per batch.) Remove 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 pan clean.

5

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.

6

Add potatoes, 1/8 tsp garlic and 1/2 tbsp butter (dbl both for 4 ppl) to a large bowl. Toss until butter has melted and potatoes are coated. Combine sour cream, horseradish and remaining mayo in a small bowl. Divide garlic potatoes, mustard green beans and chicken schnitzel between plates. Spoon horseradish cream over chicken.