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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Milk, Sesame, Soy, Gluten)
(Contains Egg, Mustard)
Whole Grain Mustard
Not included in your delivery
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.