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Crispy Chicken Schnitzel

Crispy Chicken Schnitzel

with Garlic Roasted Potatoes and Buttery Carrots

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Thin, crispy chicken schnitzel, roasted potatoes and tender, buttery carrots come together in this classic dinner. Our little twist? Tzatziki as a tasty dipper!

Tags:Family Friendly

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

360 g

Red Potato

340 g


56 mL



1 tsp

Garlic Salt

½ cup

Italian Breadcrumbs

(ContainsMilk/Lait, Barley/Orge, Oats, Rye/Seigle, Sesame/Sésame, Soy/Soja, Wheat/Blé)

Not included in your delivery

2.5 tbsp


0.06 tsp


1 tbsp

Unsalted Butter*


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories830 kcal
Fat42 g
Saturated Fat9 g
Carbohydrate65 g
Sugar12 g
Dietary Fiber9 g
Protein50 g
Cholesterol150 mg
Sodium1530 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Shallow Dish
Instructionsarrow up iconarrow up icon
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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.