Dill-Garlic Chicken Thighs Schnitzel
with Dijon Sauce and Creamy Cucumber Salad- Egg
- Wheat
- Oats
- Rye
- Sesame
- Soy
- Barley
- Milk
- Mustard
- Sulphites
- Wheat
- Gluten
- May contain traces of allergens
- Fish
- Egg
- Sulphites
- Peanuts
- Triticale
- Crustaceans
- Mustard
- Tree nuts
- Soy
- Milk
- Sesame
Ingredients: Chicken thighs • Sweet potato • Lemon • Mini cucumber • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Grade A egg • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
Ingredients
270 g
Chicken Thighs
2 unit(s)
Sweet Potato
1 unit(s)
Egg
(Contains: Egg)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
2 tbsp
Italian Breadcrumbs
(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May be present: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
2 unit(s)
Mini Cucumber
1 unit(s)
Lemon
56 mL
Cream
(Contains: Milk)
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
1 tbsp
All-Purpose Flour*
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch rounds.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 18-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, switching baking sheet positions halfway through.)
- Meanwhile, cut cucumber into 1/4-inch rounds.
- Zest, then juice half the lemon. Cut any remaining lemon into wedges.
- On a separate cutting board, pat chicken dry with paper towels.
- Cover each chicken breast with plastic wrap.
- Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. Season with salt and pepper.
- In a large bowl, crack in egg, then whisk thoroughly. Season with salt.
- To a shallow dish, add panko, Italian breadcrumbs and half the Dill-Garlic Spice Blend.
- Sprinkle chicken all over with 1 tbsp (2 tbsp) flour.
- Working with one chicken breast at a time, coat chicken in egg, then press both sides into panko mixture to coat completely. Transfer to a plate, then repeat with remaining chicken.
- In a large non-stick pan, heat 1 tbsp oil over medium-high.
- When hot, add chicken. Pan-fry 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 another parchment-lined baking sheet.
- Bake for 12-14 min in the bottom of the oven, until chicken is cooked through.**
- Carefully wipe the pan clean.
- Meanwhile, reheat the same pan over medium-low.
- Add cream and Dijon. Cook for 1 min, stirring often, until reduced by half. Season with salt and pepper.
- In another large bowl, combine cucumbers, sour cream, remaining Dill-Garlic Spice Blend, 1/2 tsp (1 tsp) lemon zest and 1/2 tbsp (1 tbsp) lemon juice. Season with salt and pepper, then toss to coat.
- Divide schnitzel, potato coins and cucumber salad between plates.
- Spoon Dijon sauce over schnitzel.
- Squeeze a lemon wedge over top.
If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.**
