Crispy Organic Chicken Schnitzel
with Dill-Garlic Smashed Potatoes and Apple Slaw- Egg
- Mustard
- Wheat
- Sulphites
- Milk
- May contain traces of allergens
- Crustaceans
- Fish
- Gluten
- Milk
- Mustard
- Sesame
- Soy
- Sulphites
- Wheat
- Tree nuts
- Triticale
- Peanuts
- Egg
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Yellow potato • Organic chicken breast • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Gala apple • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Dill • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
2 unit(s)
Organic Chicken Breast
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
⅔ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
450 g
Yellow Potato
7 g
Dill
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
170 g
Coleslaw Cabbage Mix
1 unit(s)
Gala Apple
1 tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
56 mL
Cream
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar*
0.13 tsp
Pepper*
1 tbsp
Oil*
0.13 tsp
Salt*
2 tbsp
Butter*
(Contains: Milk)
Nutrition facts
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then peel and cut potatoes into 1/2-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
- Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the pot, off heat.
- While potatoes cook, pat chicken dry with paper towels.
- 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 both sides with half the garlic salt and pepper.
- To a shallow dish, add panko.
- Coat chicken all over with half the mayo.
- Working with one chicken breast at a time, press both sides into panko to coat completely.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp oil, then chicken.
- Pan-fry for 2-3 min per side, until golden. (NOTE: For 4 servings, cook in 2 batches, using 1 tbsp oil per batch.)
- Remove from heat, then transfer chicken to a parchment-lined baking sheet.
- Bake in the middle of the oven for 12-14 min, until cooked through.**
- Meanwhile, in a large bowl, combine remaining mayo, Dijon, half the vinegar (use all for 4 servings) and 1 tsp (2 tsp) sugar.
- Core, then grate apple.
- To the bowl with dressing, add coleslaw cabbage mix and grated apple.
- Season with salt and pepper, then toss to combine.
- Roughly chop 1 tsp (2 tsp) dill, then add to potatoes. (Like things herby? Add more dill!)
- Roughly mash 2 tbsp (4 tbsp) butter and cream into potatoes until slightly mashed. (NOTE: Smashed potatoes will still have a few chunks.)
- Season with remaining garlic salt and pepper, then stir to combine.
- Divide dill-garlic smashed potatoes, apple slaw and chicken schnitzel between plates.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The dill-garlic smashed potatoes and crispy schnitzel are consistent crowd-pleasers; the apple slaw divides opinion, with some loving the bright, tangy dressing and others finding it too sharp or mustardy.
- Ease of prep: Most reviewers find the recipe straightforward, though several note it runs well past the 30-minute estimate, largely due to peeling a large quantity of small potatoes.
- Suggestions: Use only half the white wine vinegar in the slaw to keep the dressing balanced, and consider reducing the Dijon or swapping in a milder grainy mustard. For the chicken, an egg wash before the panko helps the coating adhere better, and finishing it in an air fryer after pan-searing yields a crispier result. Adding extra butter and cream to the potatoes keeps them from turning out dry, and seasoning the chicken more generously — or serving it with a simple sauce — rounds out the dish nicely.
- Leftovers: The apple slaw tastes even better the next day once the dressing has had time to meld with the cabbage and apple.
