Chicken Schnitzel
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Chicken Schnitzel

Chicken Schnitzel

with Parsley Potatoes and Mustard Green Beans

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. Butter-tossed parsley potatoes and mustard green beans make for the perfect European style meal!

Allergens:
Barley
Milk
Oats
Rye
Sesame
Soy
Wheat
Egg
Mustard

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

Preparation Time40 minutes
Cooking Time14 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Chicken Leg (Boneless)

250 g

Yellow Potato

7 g

Parsley

8 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

4 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

170 g

Green Beans, trimmed

1 tbsp

Whole Grain Mustard

1 unit(s)

Sour Cream

(Contains Milk)

1 tbsp

Horseradish

Not included in your delivery

¼ tsp

Salt*

2.5 tbsp

Oil*

¼ tsp

Pepper*

2 tbsp

Unsalted Butter*

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Nutrition Values

Calories670 kcal
Fat52 g
Saturated Fat13 g
Carbohydrate46 g
Sugar6 g
Dietary Fiber6 g
Protein9 g
Cholesterol55 mg
Sodium980 mg
Trans Fat1 g
Potassium800 mg
Calcium125 mg
Iron3.5 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

Parchment Paper
Baking Sheet
Measuring Spoons
Rolling Pin
Plastic Wrap
Shallow Dish
Large Non-Stick Pan
Large Bowl
Small Bowl

Instructions

ROAST POTATOES
1

Cut potatoes into quarters. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the bottom of the oven, tossing potatoes halfway through cooking, until golden-brown, 25-28 min.

PREP CHICKEN
2

Pat chicken thighs dry with paper towel. Cover each piece with plastic wrap. Using a mallet, rolling pin, or heavy-bottomed pan, pound each piece 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 on a plate. Working with one chicken thigh at a time, press both sides into breadcrumbs to coat completely.

SEAR CHICKEN
4

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then chicken. Pan-fry, until golden-brown, 2-3 min per side. (NOTE: for 4 ppl cook in batches using 1 tbsp oil for each batch) 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, 12-14 min.** Carefully wipe the pan clean.

COOK BEANS
5

Meanwhile, roughly chop the parsley. Trim green beans. Heat the same pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then green beans. Cook, stirring occasionally, 3-4 min. Reduce the heat to medium-low, then add mustard and 1 tbsp butter (dbl for 4 ppl), stirring occasionally, until green beans are coated 1-2 min. Season with salt and pepper.

FINISH AND SERVE
6

Stir together the sour cream, horseradish and remaining mayo in a small bowl. Add the roasted potatoes, parsley and 1 tbsp butter (dbl for 4 ppl) to a large bowl. Toss to coat until butter has melted. Divide the parsley potatoes, beans and chicken between plates. Spoon the horseradish cream over the chicken.