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. Ingredients: Russet potato • Chicken breast • Coleslaw mix (carrot, green cabbage, red cabbage) • Gala apple • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Dill • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Chicken Breasts
2 unit(s)
Mayonnaise
4 tbsp
Panko Breadcrumbs
0.66 cup
Russet Potato
2 unit(s)
Dill
7 g
Garlic Salt
1 tsp
Coleslaw Cabbage Mix
170 g
Gala Apple
1 unit(s)
Dijon Mustard
1 tbsp
White Wine Vinegar
1 tbsp
Cream
56 mL
Sugar
1 tsp
Pepper
0.125 tsp
Oil
1 tbsp
Salt
0.125 tsp
Unsalted Butter
2 tbsp
- 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 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.
1060
kcal
Calories
55
g
Fat
18
g
Saturated Fat
75
g
Carbohydrate
18
g
Sugar
8
g
Dietary Fiber
51
g
Protein
215
mg
Cholesterol
1220
mg
Sodium
1
g
Trans Fat
1950
mg
Potassium
125
mg
Calcium
5.5
mg
Iron
with Dill-Garlic Smashed Potatoes and Apple Slaw
with Dill-Garlic Smashed Potatoes and Apple Slaw
with Dill-Garlic Smashed Potatoes and Apple Slaw
with Dill-Garlic Smashed Potatoes and Apple Slaw
with Dill-Garlic Smashed Potatoes and Apple Slaw
with Dill-Garlic Smashed Potatoes and Apple Slaw
with Dill-Garlic Smashed Potatoes and Apple Slaw
with Dill-Garlic Smashed Potatoes and Apple Slaw
