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Chicken Schnitzel

Chicken Schnitzel

with Garlic Potatoes and Spring Salad

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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 alongside butter-tossed garlic potatoes and dressed greens for the perfect European-style meal!

Tags:Family Friendly
Allergens:Barley/OrgeMilk/LaitOatsRye/SeigleSesame/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

280 g

Chicken Thighs

360 g

Yellow Potato

4 tbsp

Italian Breadcrumbs

(ContainsBarley/Orge, Milk/Lait, Oats, Rye/Seigle, Sesame/Sésame, Soy/Soja, Wheat/Blé)

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

56 g

Spring Mix

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

1 unit

Garlic, cloves

1 tbsp

Horseradish

(ContainsSulphites/Sulfite)

66 g

Mini Cucumber

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde)

Not included in your delivery

½ tbsp

Unsalted Butter*

(ContainsMilk/Lait)

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories770 kcal
Fat51 g
Saturated Fat8 g
Carbohydrate43 g
Sugar3 g
Dietary Fiber4 g
Protein36 g
Cholesterol159 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
Whisk
Medium 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. 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.

2

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.

3

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.

4

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.

5

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.

6

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.