Crispy Chicken Schnitzel
with Garlic Roasted Potatoes and Buttery Carrots
Thin, crispy chicken schnitzel, roasted potatoes and tender, buttery carrots come together in this classic dinner. Our little twist? Tzatziki as a tasty dipper!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Chicken Breasts
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
360 g
Red Potato
340 g
Carrot
56 mL
Tzatziki
(Contains: Milk)
1 tsp
Garlic Salt
½ cup
Italian Breadcrumbs
(Contains: Milk, Sesame, Soy, Gluten)
Not included in your delivery
2.5 tbsp
Oil*
0.06 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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 a 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 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 and 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.
