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Chicken Thigh Schnitzel Plates
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Chicken Thigh Schnitzel Plates

Chicken Thigh Schnitzel Plates

with Dill-Garlic Smashed Potatoes and Apple Slaw

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

Tags:
Family Friendly
Allergens:
Egg
Mustard
Wheat
Sulphites
Milk

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

½ cup

Panko Breadcrumbs

(Contains Wheat)

2 unit

Russet Potato

7 g

Dill

1 tsp

Garlic Salt

170 g

Coleslaw Cabbage Mix

1 unit

Gala Apple

1 tbsp

Dijon Mustard

(Contains Mustard)

½ tbsp

White Wine Vinegar

(Contains Sulphites)

56 mL

Cream

(Contains Milk)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tsp

Sugar*

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Nutrition Values

Calories950 kcal
Fat55 g
Saturated Fat19 g
Carbohydrate75 g
Sugar16 g
Dietary Fiber7 g
Protein38 g
Cholesterol220 mg
Sodium1220 mg
Trans Fat1 g
Potassium1800 mg
Calcium150 mg
Iron4.5 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

Large Pot
Peeler
Colander
Measuring Spoons
Paper Towel
Shallow Dish
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Large Bowl
Box Grater
Potato Masher

Instructions

Cook potatoes
1

Before starting, preheat the oven to 450˚F.Wash and dry all produce.Dill Guide for Step 5: 1 tsp (2 tsp) mild, 2 tsp (4 tsp) dilly, 1 tbsp (2 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.

Prep chicken
2

While potatoes cook, pat chicken dry with paper towels. Place thighs on a cutting board and cover with plastic wrap. Using a rolling pin or heavy-bottomed pan, pound each thigh until 1/2-inch thick. 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 thigh at a time, press both sides into panko to coat completely.

Cook chicken
3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Pan-fry until golden-brown, 1-2 min per side. (NOTE: For 4 ppl, cook in 2 batches, using 1 tbsp oil per batch.) Remove from heat, then transfer chicken to a parchment-lined baking sheet. Bake in the middle of the oven, until cooked through, 10-12 min.**

Make apple slaw
4

While chicken bakes, combine remaining mayo, Dijon, half the vinegar (use all for 4 ppl) and 1 tsp (2 tsp) sugar in a large bowl.Core, then grate apple.Add coleslaw cabbage mix and grated apple to the large bowl with dressing. Season with salt and pepper, then toss to combine.

Finish potatoes
5

Roughly chop dill, then add to potatoes. (NOTE: Reference dill guide.)Roughly mash 2 tbsp (4 tbsp) butter and cream 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.

Finish and serve
6

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