Chicken Schnitzel and Garlic-Butter Potatoes
with Horseradish Sauce and Garden Salad- Mustard
- Egg
- Oats
- Rye
- Sesame
- Soy
- Wheat
- Barley
- Milk
- Soy
- Sulphites
- Wheat
- Fish
- Milk
- Mustard
- Sesame
- May contain traces of allergens
- Egg
- Tree nuts
- Gluten
- Crustaceans
- Peanuts
- Triticale
Ingredients: Yellow potato • Chicken breasts • Roma tomato • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Spinach • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Red wine vinegar • Creamy horseradish sauce (egg, mustard) (vegetable oil, water, horseradish, sugar, frozen egg yolk, vinegar, salt, modified corn starch, mustard, dried onion, spices, natural flavour (mustard), tamarind gum, xanthan gum, citric acid) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Garlic.
Ingredients
2 unit(s)
Chicken Breasts
350 g
Yellow Potato
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
56 g
Baby Spinach
½ tbsp
Red Wine Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
1 unit(s)
Garlic, cloves
1 tbsp
Creamy Horseradish Sauce
(Contains: Mustard, Egg May be present: Milk, Sulphites, Soy, Fish, Sesame, Gluten, Egg, Wheat, Crustaceans)
1 unit(s)
Tomato
1 tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
12 tbsp
Italian Breadcrumbs
(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May be present: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
Not included in your delivery
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Oil*
½ tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into quarters.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven for 25-28 min, tossing halfway through, until golden.
- Meanwhile, pat chicken dry with paper towels.
- Cover each chicken breast with plastic wrap.
- Using a rolling pin, mallet or heavy-bottomed pan, pound each chicken breast until 1/2-inch thick.
- Season with salt and pepper.
- To a shallow dish, add breadcrumbs.
- 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.
- When hot, add 1 tbsp oil, then chicken. (NOTE: For 4 portions, cook in batches, using 1 tbsp oil per batch.)
- Pan-fry for 2-3 min per side, until golden.
- Remove the pan from heat. Transfer chicken to another parchment-lined baking sheet.
- Roast in the middle of the oven for 8-14 min, until cooked through.**
- Meanwhile, peel, then mince or grate garlic.
- Cut tomato into 1/4-inch pieces.
- In a large bowl, add half the vinegar (use all for 4 servings), half the Dijon, 1 tbsp (2 tbsp) oil and 1/2 tsp (1 tsp) sugar. Season with salt and pepper, then whisk to combine.
- Add tomatoes, then toss to coat. Set aside.
- In a medium bowl, add potatoes, 1/8 tsp (1/4 tsp) garlic and 1/2 tbsp (1 tbsp) butter. Toss gently until butter melts and coats potatoes. Set aside.
- In a small bowl, combine horseradish, remaining Dijon and remaining mayo.
- To the bowl with tomatoes and dressing, add spinach. Toss to combine.
- Divide garlic potatoes, salad and chicken schnitzel between plates.
- Spoon horseradish sauce over chicken.
