Chicken Schnitzel
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Chicken Schnitzel

Chicken Schnitzel

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!

Tags:
Family Friendly
Allergens:
Egg
•Mustard
•Sulphites
•Milk
•Barley
•Wheat
•Rye
•Sesame
•Soy
•Oats

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

350 g

Yellow Potato

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

56 g

Baby Spinach

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 unit

Garlic, cloves

1 tbsp

Horseradish

(Contains Sulphites)

80 g

Tomato

1 tbsp

Dijon Mustard

(Contains Mustard)

¾ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

Not included in your delivery

½ tbsp

Unsalted Butter*

(Contains Milk)

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

½ tsp

Sugar*

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Nutrition Values

Calories940 kcal
Fat54 g
Saturated Fat9 g
Carbohydrate63 g
Sugar7 g
Dietary Fiber7 g
Protein51 g
Cholesterol155 mg
Sodium1330 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.

Utensils

•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

Instructions

Roast potatoes
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 and tender, 25-28 min.

Prep chicken
2

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.

Coat chicken
3

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.

Cook chicken
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.Roast in the middle of the oven until chicken is cooked through, 8-14 min.**

Prep salad
5

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.

Finish and serve
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 coats potatoes. Set aside.Combine horseradish, 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.