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Crispy Chicken Thigh Schnitzel
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Crispy Chicken Thigh Schnitzel

Crispy Chicken Thigh Schnitzel

with Garlic-Roasted Potatoes and Buttery Zucchini

Crispy chicken schnitzel, roasted potatoes and buttery zucchini come together in this classic dinner. Our little twist? Zippy yogurt sauce as a tasty dipper!

Allergens:
Egg
Mustard
Milk
Barley
Wheat
Rye
Sesame
Soy
Oats

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

45 mL

Yogurt Sauce

(Contains Milk)

1 tsp

Garlic Salt

½ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

350 g

Red Potato

200 g

Zucchini

Not included in your delivery

2.3 tbsp

Oil*

0.06 tsp

Salt*

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Pepper*

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Nutrition Values

Calories890 kcal
Fat51 g
Saturated Fat12 g
Carbohydrate63 g
Sugar10 g
Dietary Fiber9 g
Protein47 g
Cholesterol202 mg
Sodium1910 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.

Utensils

Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Shallow Dish

Instructions

Roast potatoes
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp (2 tbsp) oil 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.

Prep and cook zucchini
2

Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.Heat a large non-stick pan over medium-high heat.Add 1 tbsp (2 tbsp) butter, then swirl the pan to melt. Add zucchini. Cook, stirring often, until tender-crisp, 4-6 min. Season with salt and pepper, to taste. Transfer zucchini to a plate, then cover to keep warm. Carefully wipe the pan clean.

Prep chicken schnitzel
3

Meanwhile, add breadcrumbs to a shallow dish. Pat chicken thighs dry with paper towels. Place thighs on a cutting board and cover with plastic wrap. Using a rolling pin or heavy-bottomed pan, pound each thigh until 1/2-inch thick. Season all over with remaining garlic salt and pepper. Coat all over with mayo. Working with one thigh at a time, press both sides into breadcrumbs to coat completely.

Cook chicken schnitzel
4

Heat the same pan (from step 2) over medium.When hot, add 1 tbsp (2 tbsp) oil, then chicken. (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 from heat.

Finish and serve
5

Divide chicken schnitzel, garlic-roasted potatoes and buttery zucchini between plates.Serve yogurt sauce alongside for dipping.