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. Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Yellow potato • Organic chicken breast • Coleslaw mix (carrot, green cabbage, red cabbage) • Gala apple • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • 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) • 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
Tags
Organic Chicken Breast
2 unit(s)
Mayonnaise
4 tbsp
Panko Breadcrumbs
0.66 cup
Yellow Potato
450 g
Dill
7 g
Garlic Salt
4 g
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
Butter
2 tbsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then peel and cut potatoes into 1/2-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. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the 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.
- To a shallow dish, add panko.
- 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.
- When hot, add 1 tbsp oil, then chicken.
- Pan-fry for 2-3 min per side, until golden. (NOTE: For 4 servings, 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 for 12-14 min, until cooked through.**
- Meanwhile, in a large bowl, combine remaining mayo, Dijon, half the vinegar (use all for 4 servings) and 1 tsp (2 tsp) sugar.
- Core, then grate apple.
- To the bowl with dressing, add coleslaw cabbage mix and grated apple.
- Season with salt and pepper, then toss to combine.
- Roughly chop 1 tsp (2 tsp) dill, then add to potatoes. (Like things herby? Add more dill!)
- 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
56
g
Fat
19
g
Saturated Fat
86
g
Carbohydrate
18
g
Sugar
8
g
Dietary Fiber
50
g
Protein
215
mg
Cholesterol
1230
mg
Sodium
1
g
Trans Fat
1950
mg
Potassium
100
mg
Calcium
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 Olives and Yogurt Sauce