Chicken Thighs Schnitzel
with Garlic Potatoes and Salad
It's schnitzel time! Quickly press lightly-pounded chicken into seasoned breadcrumbs and give it a flash in the frying pan to create a gloriously crispy crust. Serve it alongside butter-tossed garlic potatoes and dressed greens for a delicious European-style meal!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
350 g
Yellow Potato
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
56 g
Baby Spinach
1 tbsp
Red Wine Vinegar
(May contain Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame)
1 piece
Garlic, cloves
1 tbsp
Creamy Horseradish Sauce
(Contains Egg, Mustard, Sulphites May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Milk)
1 piece
Tomato
1 tbsp
Dijon Mustard
(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
12 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
Not included in your delivery
½ tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
½ tsp
Sugar*
3 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Quarter potatoes.
- Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven, tossing halfway through, until golden-brown and tender, 25-28 min.
- Meanwhile, pat chicken dry with paper towels.
- Cover each chicken thigh with plastic wrap.
- Using a rolling pin, mallet or heavy-bottomed pan, pound each chicken thigh until 1/2-inch thick.
- Season with salt and pepper.
- Add breadcrumbs to a shallow dish.
- Coat chicken all over with half the mayo.
- Working with one chicken thigh at a time, press both sides into breadcrumbs to coat completely.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp oil, then chicken. (NOTE: For 4 ppl, cook in batches, using 1 tbsp oil per batch.)
- Pan-fry until golden-brown, 2-3 min per side.
- Remove the pan from heat. Transfer chicken to another parchment-lined baking sheet.
- Roast in the middle of the oven until cooked through, 8-14 min.**
- Meanwhile, peel, then mince or grate garlic.
- Cut tomato into 1/4-inch pieces.
- Add vinegar, half the Dijon, 1 tbsp (2 tbsp) oil and 1/2 tsp (1 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine.
- Add tomatoes, then toss to coat. Set aside.
- Add potatoes, 1/8 tsp (1/4 tsp) garlic and 1/2 tbsp (1 tbsp) butter to a medium bowl. Toss gently until butter melts and coats potatoes. Set aside.
- Combine horseradish, remaining Dijon and remaining mayo in a small bowl.
- Add spinach to the large bowl with tomatoes and dressing. Toss to combine.
- Divide garlic potatoes, salad and chicken schnitzel between plates.
- Spoon horseradish sauce over chicken.
If you've opted to get chicken thighs, prepare, cook and plate them in the same way the recipe instructs you to prepare and cook the chicken breasts.