HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Schnitzel
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 frying pan to create a gloriously crispy crust. Serve it alongside butter-tossed garlic potatoes and dressed greens for a delicious European-style meal!

Tags: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
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

360 g

Yellow Potato

½ cup

Italian Breadcrumbs

(ContainsBarley, Milk, Wheat, Rye, Sesame, Soy, Gluten)

4 tbsp


(ContainsEgg, Mustard)

56 g

Spring Mix

1 tbsp

Red Wine Vinegar


1 unit

Garlic, cloves

1 tbsp



80 g

Roma Tomato

1 tbsp

Dijon Mustard


Not included in your delivery

½ tbsp

Unsalted Butter*


3 tbsp


0.13 tsp


0.13 tsp


½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories860 kcal
Fat50 g
Saturated Fat8 g
Carbohydrate54 g
Sugar5 g
Dietary Fiber6 g
Protein49 g
Cholesterol152 mg
Sodium1070 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.
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
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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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 and tender, 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 tomato into 1/4-inch pieces. Add vinegar, half the Dijon, 1 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes, 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 coats potatoes. Set aside. Combine horseradish, remaining Dijon and remaining mayo in a small bowl. Add spring mix to the large bowl with tomatoes and dressing. Toss to combine. Divide potatoes, salad and chicken between plates. Spoon horseradish sauce over chicken.