Crispy Chicken Schnitzel
with Garlic Roasted Potatoes and Buttery Carrots
Crispy chicken schnitzel, roasted potatoes and 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.
(Contains Egg, Mustard)
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
Not included in your delivery
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 half the garlic salt 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 remaining garlic salt 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.