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.
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 Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
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
Instructions
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.
