with Maple Dijon Aioli and Apple Coleslaw
Savour the coziness of our spicy chicken schnitzel dinner, perfectly balanced with a sweet and savoury maple-dijon aioli and a crisp apple coleslaw. Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Russet potato • Chicken breast • Coleslaw mix (carrot, green cabbage, red cabbage) • Gala apple • Lemon • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Maple syrup • 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) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Russet Potato
2 unit(s)
Panko Breadcrumbs
0.66 cup
Coleslaw Cabbage Mix
170 g
Gala Apple
1 unit(s)
Lemon
1 unit(s)
Spicy Mayo
2 tbsp
Mayonnaise
2 tbsp
Maple Syrup
2 tbsp
Dijon Mustard
0.5 tbsp
Garlic Salt
4 g
Oil
3 tbsp
Salt
0.125 tsp
Pepper
0.25 tsp
Sugar
0.5 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper and 1/2 tsp (1 tsp) garlic salt, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
- Peel, core, then cut apple into 1/4-inch slices. Cut slices, into thin matchsticks.
- Zest, then juice lemon.
- In a large bowl, whisk together half the maple syrup, 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add apples, then toss to coat.
- On a seperate 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.
- To a shallow dish, add panko.
- Coat chicken all over with spicy 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.
- When hot, add 1 tbsp (2 tbsp) oil and chicken. Cook for 2-3 min per side, until browned. (NOTE: If schnitzel browns too quickly, reduce heat to medium-low).
- Transfer chicken to another parchment-lined baking sheet. Roast in the bottom of the oven for 12-14 min, until cooked through.**
- Meanwhile, in a medium bowl, combine mayo, Dijon mustard, remaining maple syrup, remaining lemon juice, 1/4 tsp (1/2 tsp) garlic salt and 1/2 tsp (1 tsp) lemon zest.
- To the bowl with apples and dressing, add coleslaw cabbage mix. Season with pepper and remaining garlic salt, then toss to coat.
- Divide schnitzel, colelsaw and wedges between plates.
- Drizzle some aioli over top the schnitzel.
- Serve remaining aioli alongside.
1040
kcal
Calories
47
g
Fat
7
g
Saturated Fat
94
g
Carbohydrate
35
g
Sugar
8
g
Dietary Fiber
50
g
Protein
150
mg
Cholesterol
1240
mg
Sodium
0.2
g
Trans Fat
1950
mg
Potassium
100
mg
Calcium
5.5
mg
Iron
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