Chicken Thighs Schnitzel
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Chicken Thighs Schnitzel

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!

Family Friendly

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

Preparation Time35 minutes
Cooking Time8 minutes


serving amount

280 g

Chicken Thighs

350 g

Yellow Potato

4 tbsp


(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 unit(s)

Garlic, cloves

1 tbsp

Creamy Horseradish Sauce

(Contains Egg, Mustard, Sulphites May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Milk)

1 unit(s)


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


½ tsp


3 tbsp


0.13 tsp



Nutrition Values

Calories880 kcal
Fat54 g
Saturated Fat10 g
Carbohydrate60 g
Sugar6 g
Dietary Fiber7 g
Protein40 g
Cholesterol165 mg
Sodium1380 mg
Trans Fat0.3 g
Potassium1450 mg
Calcium175 mg
Iron5.5 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.


Parchment Paper
Baking Sheet
Measuring Spoons
Rolling Pin
Plastic Wrap
Shallow Dish
Large Non-Stick Pan
Large Bowl
Medium Bowl
Small Bowl


Roast potatoes
  • 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.
Prep chicken
  • 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.

Coat chicken
  • 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.
Cook chicken
  • 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.**
Prep salad
  • 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.
Finish and serve
  • 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.

Modularity step (under step 2)

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.