Chicken Thigh Schnitzel Plates
with Dill-Garlic Smashed Potatoes and Apple Slaw
Comfort food at its finest! Our chicken schnitzel recipe has all the fixings you want, with herby smashed potatoes, crisp and bright apple slaw and the creamy zip of Dijonnaise to bring it all together!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
4 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
½ cup
Panko Breadcrumbs
(Contains Wheat)
3 unit
Russet Potato
7 g
Dill
1 tsp
Garlic Salt
170 g
Coleslaw Cabbage Mix
1 unit
Gala Apple
1 tbsp
Dijon Mustard
(Contains Mustard, Sulphites)
½ tbsp
White Wine Vinegar
(Contains Sulphites)
56 mL
Cream
(Contains Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce.Dill Guide for Step 5: 1 tsp (2 tsp) mild, 2 tsp (4 tsp) dilly, 1 tbsp (2 tbsp) extra-dilly! Peel, then cut potatoes into 1/2-inch pieces.Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered, until fork-tender, 10-12 min.Drain and return potatoes to the same pot, off heat.
While potatoes cook, pat chicken 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 both sides with half the garlic salt and pepper. Add panko to a shallow dish. Coat chicken all over with half the mayo. Working with one chicken thigh at a time, press both sides into panko to coat completely.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Pan-fry until golden-brown, 1-2 min per side. (NOTE: For 4 ppl, 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, until cooked through, 10-12 min.**
While chicken bakes, combine remaining mayo, Dijon, half the vinegar (use all for 4 ppl) and 1 tsp (2 tsp) sugar in a large bowl.Core, then grate apple.Add coleslaw cabbage mix and grated apple to the large bowl with dressing. Season with salt and pepper, then toss to combine.
Roughly chop dill, then add to potatoes. (NOTE: Reference dill guide.)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.
If you've opted to get chicken thighs, pat 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. Prepare them in the same way the recipe instructs you to prepare the chicken breasts.
When the pan is hot, add 1 tbsp oil, then chicken. Pan-fry until golden-brown, 1-2 min per side. (NOTE: For 4 ppl, 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, until cooked through, reducing cooking time to 10-12 min.**
