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.
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
(Contains Egg, Mustard)
Red Wine Vinegar
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 breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, pound each chicken breast 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 breast 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. Set aside. 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.