Chicken Schnitzel
with Garlic Potatoes and Mustard Carrots
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 carrots for the perfect European-style meal!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
360 g
Yellow Potato
4 tbsp
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
340 g
Carrot
1 tbsp
Whole Grain Mustard
(Contains Mustard)
3 tbsp
Sour Cream
(Contains Milk)
1 unit
Garlic, cloves
1 tbsp
Horseradish
(Contains Sulphites)
Not included in your delivery
1.5 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Quarter potatoes. 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.
Meanwhile, 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. (NOTE: For 4 ppl, cook in batches, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 2-3 min per side. 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, peel, then mince or grate garlic. Peel, then cut carrots into 1/4-inch rounds. Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then carrots. Cook, stirring occasionally, until tender-crisp, 5-6 min. Reduce heat to medium-low, then add 1 tbsp butter (dbl for 4 ppl). Cook, stirring occasionally, until carrots are coated, 1 min. Remove the pan from heat, then add mustard. Season with salt and pepper, then toss to coat carrots.
Add potatoes, 1/8 tsp garlic and 1/2 tbsp butter (dbl both for 4 ppl) to a large bowl. Toss gently until butter melts and potatoes are coated. Combine sour cream, horseradish and remaining mayo in a small bowl. Divide garlic potatoes, mustard carrots and chicken schnitzel between plates. Spoon horseradish cream over chicken.
