HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Schnitzel Plates
topBanner
Chicken Schnitzel Plates

Chicken Schnitzel Plates

with Dill-Garlic Smashed Potatoes and Apple Slaw

Read more

Comfort food at its finest! Our chicken schnitzel recipe has all the fixings you want, with herbaceous smashed potatoes, crisp and bright apple slaw and the creamy zip of Dijonnaise to bring it all together!

Allergens:Egg/OeufMustard/MoutardeWheat/BléSulphites/SulfiteMilk/Lait

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

½ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

460 g

Russet Potato

7 g

Dill

1 tsp

Garlic Salt

170 g

Coleslaw Cabbage Mix

1 unit

Gala Apple

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tsp

Sugar*

3 tbsp

Milk*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories930 kcal
Fat47 g
Saturated Fat11 g
Carbohydrate77 g
Sugar17 g
Dietary Fiber8 g
Protein48 g
Cholesterol185 mg
Sodium1270 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
Utensilsarrow down iconarrow down icon
Large Pot
Strainer
Peeler
Measuring Spoons
Paper Towel
Shallow Dish
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Large Bowl
Box Grater
Potato Masher
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Dill Guide for Step 5: 1 tsp mild, 2 tsp dilly, 1 tbsp extra-dilly! Peel, then cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.

2

While potatoes cook, pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with half the garlic salt and pepper. Add panko to a shallow dish. Coat chicken all over with half the mayo. Working with one chicken breast at a time, press both sides into panko to coat completely.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Pan-fry until golden-brown, 2-3 min per side. (NOTE: For 4 ppl, cook in 2 batches, using 1 tbsp oil per batch.) Remove the pan from heat, then transfer chicken to a parchment-lined baking sheet. Bake in the middle of the oven until chicken is cooked through, 12-14 min.**

4

While chicken bakes, combine remaining mayo, Dijon, vinegar and 1 tsp sugar (dbl for 4 ppl) in a large bowl. Core, then grate apple. Add coleslaw cabbage mix and apples to the large bowl with dressing. Season with salt and pepper, then toss to combine.

5

Roughly chop dill, then add to potatoes. (NOTE: Reference dill guide.) Roughly mash 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with remaining garlic salt and pepper, then stir to combine.

6

Divide dill-garlic smashed potatoes, apple slaw and chicken schnitzel between plates.