Chicken Schnitzel
with Garlic Potatoes and Spring Salad
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 alongside butter-tossed garlic potatoes and dressed greens 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.
Ingredients
280 g
Chicken Thighs
360 g
Yellow Potato
4 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
56 g
Spring Mix
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 unit
Garlic, cloves
1 tbsp
Horseradish
(Contains Sulphites)
66 g
Mini Cucumber
1 tbsp
Dijon Mustard
(Contains Mustard)
Not included in your delivery
½ tbsp
Unsalted Butter*
(Contains Milk)
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
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, 8-14 min.** Carefully wipe the pan clean.
Peel, then mince or grate garlic. Cut cucumber into 1/4-inch rounds. Add vinegar, half the Dijon, 1 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add cucumbers, then toss to coat. Set aside.
Add potatoes, 1/8 tsp garlic and 1/2 tbsp butter (dbl both for 4 ppl) to a medium bowl. Toss gently until butter melts and potatoes are coated. Combine horseradish, remaining Dijon and remaining mayo in a small bowl. Add spring mix to the large bowl with cucumbers and dressing. Toss to combine. Divide garlic potatoes, salad and chicken schnitzel between plates. Spoon horseradish sauce over chicken.
