with Garlic Potatoes and Salad
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Egg, Mustard)
Red Wine Vinegar
Creamy Horseradish Sauce
(Contains Egg, Mustard)
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
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 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.Roast in the middle of the oven until chicken is cooked through, 8-14 min.**
Meanwhile, 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 creamy horseradish sauce, remaining Dijon and remaining mayo in a small bowl. Add spinach to the large bowl with tomatoes and dressing. Toss to combine. Divide potatoes, salad and chicken between plates.Spoon horseradish sauce over chicken.