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Chicken Schnitzel
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Chicken Schnitzel

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!

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


serving amount

280 g

Chicken Thighs

360 g

Yellow Potato

4 tbsp

Italian Breadcrumbs

(Contains Milk, Sesame, Soy, Gluten)

4 tbsp


(Contains Egg, Mustard)

340 g


1 tbsp

Whole Grain Mustard

(Contains Mustard)

3 tbsp

Sour Cream

(Contains Milk)

1 unit

Garlic, cloves

1 tbsp


(Contains Sulphites)

Not included in your delivery

1.5 tbsp

Unsalted Butter*

(Contains Milk)

2.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories880 kcal
Fat56 g
Saturated Fat14 g
Carbohydrate59 g
Sugar11 g
Dietary Fiber8 g
Protein37 g
Cholesterol175 mg
Sodium970 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Plastic Wrap
Rolling Pin
Shallow Dish
Large Non-Stick Pan
Large Bowl
Small Bowl


Roast potatoes

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.

Prep chicken

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.

Coat chicken

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.

Cook chicken

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.

Cook carrots

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.

Finish and serve

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.