Chicken 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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
280 g
Haut de cuisse de poulet
4 cs
Mayonnaise
(Contient Oeuf, Sulfites, Moutarde)
½ tasse(s)
Chapelure panko
(Contient Blé)
3 pièce(s)
Pomme de terre Russet
7 g
Aneth
1 cc
Sel d'ail
170 g
Salade de chou
1 pièce(s)
Pomme Gala
1 cs
Moutarde de Dijon
(Contient Moutarde, Sulfites)
½ cs
Vinaigre de vin blanc
(Contient Sulfites)
56 ml
Crème
(Contient Lait)
Pas inclus dans votre livraison
2 cs
Beurre non salé*
(Contient Lait)
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
1 cc
Sucre*
Informations nutritionnelles
Ustensiles
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. 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. Add panko to a shallow dish. 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 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 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, 12-14 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 3 tbsp (6 tbsp) milk 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 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. Then prepare them in the same way 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, 10-12 min.**