Golden Organic Chicken Breast Schnitzel

March Break

with Honey-Mustard Aioli and Caesar-Dressed Broccoli

40 min

Difficulty: 1/3

This March break, get your family around the table for a meal everyone will rave about: crispy chicken schnitzel with honey-mustard aioli, creamy mashed potatoes and roasted broccoli tossed in Caesar dressing and sprinkled with Parmesan and bacon. Ingredients: Russet potato • Organic chicken breast • Broccoli • 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) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Caesar dressing (soybean oil, water, vinegar, frozen egg yolk, parmesan cheese (milk), romano cheese (milk), sugar, salt, modified corn starch, worcestershire sauce (vinegar, blackstrap molasses, glucose, water, salt, caramel, garlic powder, sugar, spices, tamarind, natural flavour, sulphite), concentrated lemon juice, garlic, dried garlic, mustard, canola oil, onion powder, anchovies, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (anchovies, egg, milk, mustard) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Honey • Garlic.

Allergens

Sulphites

Soy

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Crustaceans

Gluten

Anchovies

Sesame

Fish

Utensils

Shallow Dish

Parchment Paper

Baking Sheet

Large Pot

Measuring Spoons

Potato Masher

Large Bowl

Small Bowl

Large Non-Stick Pan

Colander

Tongs

Tags

Speciality

Ingredients

Organic Chicken Breast

2 unit(s)

Bacon Strips

100 g

Russet Potato

2 unit(s)

Panko Breadcrumbs

0.33 cup

Broccoli

227 g

Garlic, cloves

1 unit(s)

Parmesan Cheese, shredded

0.5 cup

Mayonnaise

8 tbsp

Cream

56 mL

Caesar Dressing

2 tbsp

Whole Grain Mustard

1 tbsp

Honey

1 unit(s)

Butter

4 tbsp

Oil

1 tbsp

Salt

0.25 tsp

Pepper

0.125 tsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Remove any brown spots from potatoes.
Peel, then cut potatoes into 1-inch pieces.
To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
Drain and return potatoes to the same pot, off heat. Mash cream, half the Parmesan and 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper.

In a large non-stick pan, melt 2 tbsp (4 tbsp) butter over medium.
While the pan heats, cut any larger broccoli florets into bite-sized pieces.
When the pan is hot, add broccoli and 2 tbsp (4 tbsp) water. Season with salt and pepper, then stir to combine. Cover and cook for 5-6 min, stirring often, until tender. (TIP: Add more water 1 tbsp at a time if broccoli is browning too quickly.)
Remove from heat.
Transfer broccoli to a large bowl.
Meanwhile, peel, then mince or grate garlic.

In a small bowl, combine 2 tbsp (4 tbsp) mayo and half the mustard.
Pat chicken dry with paper towels.
On a separate cutting board, cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. Season with salt and pepper.
Add panko to a shallow dish. Coat chicken all over with the mustard-mayo mixture. Working with one chicken breast at a time, press both sides into panko to fully coat.

Reheat the same pan (from step 2) over medium.
When hot, add 1 tbsp oil, then chicken. Pan-fry until golden, 2-3 min per side. (NOTE: For 4 servings, cook in 2 batches, using 1 tbsp oil per batch.)
Remove the pan from heat, then transfer chicken to a parchment-lined baking sheet. Bake in the top of the oven for 12-14 min, until chicken is cooked through.**

Reheat the pan over medium-low.
When hot, add bacon. (NOTE: For 4 servings, cook bacon in batches.) Cook for 5-8 min, flipping occasionally, until crispy.**
Remove the pan from heat.
Using tongs, transfer bacon to a clean, paper towel-lined cutting board. Set aside.

In another small bowl, combine honey, garlic, remaining mustard and remaining mayo.
To the bowl with broccoli (from step 2), add Caesar dressing and remaining Parmesan.
Divide schnitzel, mashed potatoes and broccoli between plates.
Once the bacon has cooled slightly, crumble over broccoli.
Dollop some honey-mustard aioli over schnitzel.
Serve remaining aioli alongside.

Nutrition per serving

1660

kcal

Calories

125

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

315