Chicken Thigh Schnitzel and Mashed Potatoes
with Roasted Brussels Sprouts and Garlic Aioli- Mustard
- Egg
- Wheat
- Milk
- Soy
- Sulphites
- Wheat
- Fish
- Milk
- Mustard
- Sesame
- May contain traces of allergens
- Gluten
Ingredients: Russet potato • Chicken thighs • Brussels sprouts • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • 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) • Garlic.
Ingredients
270 g
Chicken Thighs
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
⅔ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
2 unit(s)
Russet Potato
3 unit(s)
Garlic, cloves
227 g
Brussels Sprouts
86 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
Not included in your delivery
¼ tsp
Pepper*
3 tbsp
Oil*
2 tbsp
Butter*
1.25 tsp
Salt*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove and discard outer leaves, then trim and discard stem end of Brussels sprouts. Halve Brussels sprouts, if larger, quarter them.
- Peel, then mince or grate garlic.
- Remove brown spots from potatoes, then peel and cut into 1-inch pieces.
- In a small bowl, add half the mayo, half the sour cream and 1/4 tsp garlic. Season with salt and pepper, then stir to combine. Set aside.
- In a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch). (Use the same for 4 servings.)
- Cover and bring to a boil over high. Once boiling, reduce heat to medium.
- Simmer uncovered for 10-12 min, until fork-tender.
- To an unlined baking sheet, add Brussels sprouts and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 10 min, until almost tender.
- After Brussels sprouts have roasted for 10 min, carefully remove the baking sheet from the oven and add remaining garlic. Toss Brussels sprouts to coat.
- Return to the middle of the oven and roast for 4-5 min, until tender.
- Meanwhile, in a shallow dish, combine panko and 1/4 tsp (1/2 tsp) salt.
- Pat chicken dry with paper towel. Season with salt and pepper.
- Coat each chicken breast all over with remaining mayo.
- Working with one chicken thigh at a time, press both sides into panko to coat completely.
- Heat a large non-stick pan over medium.
- When the pan is hot, add 2 tbsp (4 tbsp) oil, then chicken.
- Cook for 4-6 min per side, until golden and cooked through.** (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.)
- Once potatoes are done, drain and return to the same pot, off heat.
- Mash remaining sour cream and 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper.
- Divide chicken, mashed potatoes and Brussels sprouts between plates.
- Spoon aioli over chicken.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts, omitting step to cutlet/ halve.
