with Potato Wedges and Maple-Dijon Aioli
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 (red cabbage, greeen cabbage, carrot) • Gala apple • Lemon • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Maple syrup • Spicy mayonnaise (egg, mustard) (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) • Mayonnaise (mustard, egg) (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) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Garlic salt (salt, garlic powder, silicon dioxide).
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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, then 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 salt and pepper, 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-thick 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 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.
- 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, then 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 potato wedges between plates.
- Drizzle some aioli over the schnitzel.
- Serve remaining aioli alongside.
1020
kcal
Calories
47
g
Fat
7
g
Saturated Fat
104
g
Carbohydrate
31
g
Sugar
9
g
Dietary Fiber
50
g
Protein
150
mg
Cholesterol
1240
mg
Sodium
0.2
g
Trans Fat
2000
mg
Potassium
125
mg
Calcium
5.5
mg
Iron
with Potato Wedges and Maple-Dijon Aioli
with Potato Wedges and Maple-Dijon Aioli
with Potato Wedges and Maple-Dijon Aioli
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with Potato Wedges and Maple-Dijon Aioli