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Crispy Chicken Thigh Schnitzel
with Garlic-Roasted Potatoes and Buttery Zucchini
Crispy chicken schnitzel, roasted potatoes and buttery zucchini come together in this classic dinner. Our little twist? Zippy yogurt sauce as a tasty dipper!
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
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
45 mL
Yogurt Sauce
(Contains Milk)
1 tsp
Garlic Salt
½ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
350 g
Red Potato
200 g
Zucchini
Not included in your delivery
2.3 tbsp
Oil*
0.06 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with half the garlic salt and pepper, then toss to coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.
Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.Heat a large non-stick pan over medium-high heat.Add 1 tbsp (2 tbsp) butter, then swirl the pan to melt. Add zucchini. Cook, stirring often, until tender-crisp, 4-6 min. Season with salt and pepper, to taste. Transfer zucchini to a plate, then cover to keep warm. Carefully wipe the pan clean.
Meanwhile, add breadcrumbs to a shallow dish. Pat chicken thighs 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 all over with remaining garlic salt and pepper. Coat all over with mayo. Working with one thigh at a time, press both sides into breadcrumbs to coat completely.
Heat the same pan (from step 2) over medium.When hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Pan-fry until golden-brown on one side, 3-4 min. Flip chicken, then add 1 tsp oil. Pan-fry until golden-brown and cooked through, 3-4 min.**Remove from heat.
Divide chicken schnitzel, garlic-roasted potatoes and buttery zucchini between plates.Serve yogurt sauce alongside for dipping.
