Thin, crispy chicken schnitzel, roasted potatoes and tender, buttery carrots come together in this classic dinner. Our little twist? Tzatziki as a tasty dipper!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Italian Breadcrumbs(ContainsMilk/Lait, Barley/Orge, Oats, Rye/Seigle, Sesame/Sésame, Soy/Soja, Wheat/Blé)
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with 1/2 tsp garlic salt (dbl for 4 ppl) and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.
Meanwhile, peel, then halve carrots lengthwise, then cut into 1/2-inch half-moons. Add 1 tbsp butter, 2 tbsp water (dbl both for 4 ppl) and carrots to a cold, large non-stick pan. Cover, then heat over medium-high heat. Cook, stirring occasionally, until carrots are tender-crisp, 7-8 min. Season with salt and pepper, to taste. Transfer carrots to a plate, then cover to keep warm. Carefully wipe the pan clean.
Meanwhile, add breadcrumbs to a shallow dish. 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 all over with 1/2 tsp garlic salt (dbl for 4 ppl) and pepper. Coat chicken all over with mayo. Working with one chicken breast at a time, press both sides into breadcrumbs to coat completely.
Add 1 tbsp oil and chicken to the same pan (from step 2) over medium. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Pan-fry until golden-brown on one side, 3-4 min. Flip chicken, then add 1 tsp oil. Pan-fry until golden-brown and cooked through, 3-4 min.** Remove the pan from heat.
Divide chicken schnitzel, potatoes and carrots between plates. Serve tzatziki alongside for dipping.