Chicken Schnitzel
with Parsley 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 parsley potatoes and mustard green beans make for the perfect European style meal!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Leg (Boneless)
250 g
Yellow Potato
7 g
Parsley
8 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
170 g
Green Beans, trimmed
1 tbsp
Whole Grain Mustard
1 unit(s)
Sour Cream
(Contains Milk)
1 tbsp
Horseradish
Not included in your delivery
¼ tsp
Salt*
2.5 tbsp
Oil*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Instructions
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.
Pat chicken thighs dry with paper towel. Cover each piece with plastic wrap. Using a mallet, rolling pin, or heavy-bottomed pan, pound each piece until 1/2-inch thick. Season with salt and pepper.
Add breadcrumbs to a shallow dish. Coat chicken all over with half the mayo on a plate. Working with one chicken thigh at a time, press both sides into breadcrumbs to coat completely.
Heat a large non-stick pan over medium-high heat. When the pan is 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.
Meanwhile, roughly chop the parsley. Trim green beans. Heat the same pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then green beans. Cook, stirring occasionally, 3-4 min. Reduce the heat to medium-low, then add mustard and 1 tbsp butter (dbl for 4 ppl), stirring occasionally, until green beans are coated 1-2 min. Season with salt and pepper.
Stir together the sour cream, horseradish and remaining mayo in a small bowl. Add the roasted potatoes, parsley and 1 tbsp butter (dbl for 4 ppl) to a large bowl. Toss to coat until butter has melted. Divide the parsley potatoes, beans and chicken between plates. Spoon the horseradish cream over the chicken.