Chicken Schnitzel
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Chicken Schnitzel

Chicken Schnitzel

with Garlic Potatoes and Mustard Green Beans

It's schnitzel time! Quickly press lightly pounded chicken into seasoned breadcrumbs and give it a flash in the pan for a gloriously crispy crust. Butter-tossed garlic potatoes and mustard green beans make for the perfect European style meal!

Tags:
Family Friendly
Allergens:
Milk
Sesame
Soy
Gluten
Egg
Mustard
Sulphites

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

Preparation Time40 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Leg (Boneless)

300 g

Yellow Potato

4 tbsp

Italian Breadcrumbs

(Contains Milk, Sesame, Soy, Gluten)

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

340 g

Green Beans

1 tbsp

Whole Grain Mustard

(Contains Mustard)

3 tbsp

Sour Cream

(Contains Milk)

3 g

Garlic

1 tbsp

Horseradish

(Contains Sulphites)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories940 kcal
Fat62 g
Saturated Fat17 g
Carbohydrate57 g
Sugar9 g
Dietary Fiber9 g
Protein42 g
Cholesterol210 mg
Sodium1120 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
Parchment Paper
Measuring Spoons
Paper Towel
Plastic Wrap
Rolling Pin
Shallow Dish
Large Non-Stick Pan
Large Bowl
Small Bowl

Instructions

Roast Potatoes
1

Before starting, preheat the oven to 450°F.Wash and dry all produce.

Cut potatoes into quarters. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the bottom of the oven, tossing potatoes halfway through cooking, until golden-brown, 25-28 min.

Prep Chicken
2

While potatoes roast, pat chicken dry with paper towels. Cover each chicken thigh with plastic wrap. Using a mallet, rolling pin, or heavy-bottomed pan, pound each chicken thigh until 1/2-inch thick. Season with salt and pepper.

Coat Chicken
3

Add breadcrumbs to a shallow dish. Coat chicken all over with half the mayo. Working with one chicken thigh at a time, press both sides into breadcrumbs to coat completely.

Cook Chicken
4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Pan-fry, until golden-brown, 2-3 min per side. (NOTE: For 4 ppl, cook in batches, using 1 tbsp oil for each batch.) Remove the pan from heat. Transfer chicken to another parchment-lined baking sheet. Bake in the middle of the oven, until chicken is cooked through, 12-14 min.** Carefully wipe the pan clean.

Cook Beans
5

While chicken cooks, peel, then mince or grate garlic. Trim green beans. Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then green beans. Cook, stirring occasionally, until tender-crisp, 3-4 min. Reduce the heat to medium-low, then add mustard and 1 tbsp butter (dbl for 4 ppl). Cook, stirring occasionally, until green beans are coated, 1-2 min. Season with salt and pepper.

Finish and Serve
6

Combine sour cream, horseradish and remaining mayo in a small bowl. Add potatoes, 1/8 tsp garlic and 1 tbsp butter (dbl both for 4 ppl) to a large bowl. Toss until butter has melted and potatoes are coated. Divide the garlic potatoes, mustard green beans and chicken schnitzel between plates. Spoon the horseradish cream over the chicken.