Organic Chicken Schnitzel and Mashed Potatoes
with Honey-Mustard Aioli and Caesar-Dressed Broccoli- Wheat
- Milk
- Egg
- Mustard
- Anchovies
- Wheat
- Gluten
- May contain traces of allergens
- Crustaceans
- Fish
- Milk
- Mustard
- Sesame
- Soy
- Sulphites
- Egg
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Organic chicken breast • Broccoli • 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) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Yellow potato • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Caesar dressing (anchovies, egg, milk, mustard) (soybean oil, water, vinegar, frozen egg yolk, parmesan cheese (milk), romano cheese (milk), sugar, salt, modified corn starch, worcestershire sauce (vinegar, blackstrap molasses, glucose, water, salt, caramel, garlic powder, sugar, spices, tamarind, natural flavour, sulphite), concentrated lemon juice, garlic, dried garlic, mustard, canola oil, onion powder, anchovies, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Honey • Garlic.
Ingredients
2 unit(s)
Organic Chicken Breast
100 g
Bacon Strips
50 g
Yellow Potato
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
227 g
Broccoli
1 unit(s)
Garlic, cloves
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
8 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
56 mL
Cream
(Contains: Milk)
2 tbsp
Caesar Dressing
(Contains: Anchovies, Egg, Milk, Mustard May be present: Crustaceans, Gluten, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
1 unit(s)
Honey
Not included in your delivery
4 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes.
- Peel, then cut potatoes into 1-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-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat. Mash cream, half the Parmesan and 2 tbsp (1/4 cup) butter into potatoes until creamy. Season with salt and pepper.
- In a large non-stick pan, melt 2 tbsp (1/4 cup) butter over medium.
- While the pan heats, cut any larger broccoli florets into bite-sized pieces.
- When the pan is hot, add broccoli and 2 tbsp (1/4 cup) water. Season with salt and pepper, then stir to combine. Cover and cook for 5-6 min, stirring often, until tender. (TIP: Add more water, 1 tbsp at a time, if broccoli is browning too quickly.)
- Remove from heat.
- Transfer broccoli to a large bowl.
- Meanwhile, peel, then mince or grate garlic.
- In a small bowl, combine 2 tbsp (1/4 cup) mayo and half the mustard.
- Pat chicken dry with paper towels.
- On a separate cutting board, 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.
- Add panko to a shallow dish. Coat chicken all over with the mustard-mayo mixture. Working with one chicken breast at a time, press both sides into panko to fully coat.
- Reheat the same pan (from step 2) over medium.
- When the pan is hot, add 1 tbsp oil, then chicken. (NOTE: For 4 servings, cook in 2 batches, using 1 tbsp oil per batch.) Pan-fry for 2-3 min per side, until golden.
- Remove the pan from heat, then transfer chicken to a parchment-lined baking sheet. Bake in the top of the oven for 12-14 min, until chicken is cooked through.**
- Reheat the pan over medium-low.
- When the pan is hot, add bacon. (NOTE: For 4 servings, cook bacon in batches.) Cook for 5-8 min, flipping occasionally, until crispy.**
- Remove the pan from heat.
- Using tongs, transfer bacon to a clean, paper towel-lined cutting board. Set aside.
- In another small bowl, combine honey, garlic, remaining mustard and remaining mayo. (NOTE: This is your honey-mustard aioli.)
- To the bowl with broccoli (from step 2), add Caesar dressing and remaining Parmesan. Stir to combine.
- Divide schnitzel, mashed potatoes and broccoli between plates.
- Once bacon has cooled slightly, crumble over top of broccoli.
- Dollop some honey-mustard aioli over top of schnitzel.
- Serve remaining honey-mustard aioli alongside.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The chicken schnitzel was tasty, and many enjoyed the Caesar-dressed broccoli with bacon crumbles.
- Ease of prep: Some found juggling multiple pans challenging; consider baking the broccoli to simplify cooking.
- Suggestions: Use vegetable oil instead of olive oil when frying the chicken for better results.
- Portions: The potato quantity was insufficient for mashed potatoes; consider adding extra potatoes to the recipe.
