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.
Allergens
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, coleslaw and potato wedges between plates.
- Drizzle some aioli over the schnitzel.
- Serve remaining aioli alongside.
1010
kcal
Calories
46
g
Fat
6
g
Saturated Fat
101
g
Carbohydrate
28
g
Sugar
9
g
Dietary Fiber
50
g
Protein
145
mg
Cholesterol
1220
mg
Sodium
0.1
g
Trans Fat
2000
mg
Potassium
100
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
with Potato Wedges and Maple-Dijon Aioli
with Potato Wedges and Maple-Dijon Aioli
with Potato Wedges and Maple-Dijon Aioli
