Schnitzel de poulet bio doré et purée de pommes de terre

Soirée cinéma

Protéines bios

Sous 50 g de gluc

Nouveau

Schnitzel de poulet bio doré et purée de pommes de terre

avec aïoli au miel et à la moutarde et brocoli à la César

40 min

Difficulté: 1/3

Ingrédients : Pomme de terre Russet • Poitrine de poulet • Brocoli • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) (lait) • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Vinaigrette César (huile de soja, eau, vinaigre, jaune d'œuf congelé, fromage parmesan (lait), fromage romano (lait), sucre, sel, amidon de maïs modifié, sauce worcestershire (vinaigre, mélasse verte, glucose, eau, sel, caramel, ail en poudre, sucre, épices, tamarin, arôme naturel, sulfite), jus de citron concentré, ail, ail séché, moutarde, huile de canola, poudre d'oignon, anchois, épices, arôme naturel, gomme de xanthane, acide citrique, acide phosphorique, sorbate de potassium, benzoate de sodium, EDTA de calcium et de disodium) (anchois, œuf, lait, moutarde) • Chapelure panko (farine de blé blanchie, levure, sucre, sel) (blé) • Moutarde à l’ancienne (eau, vinaigre blanc, graines de moutarde, vinaigre de vin blanc, sel, sucre, son de moutarde, acide citrique, curcuma, épices, extrait d'épices, arôme naturel, gomme xanthane) (moutarde) • Miel • Ail.

Allergens

Sulfites

Soya

Moutarde

Lait

Blé

Oeuf

Peut contenir des traces d’allergènes

Crustacés

Gluten

Anchois

Sésame

Poisson

Tags

Protéines bios

Classic-plates

Regional-specialty

Sous 50 g de gluc

Nouveau

Ingrédients

Poitrines de poulet bio

2 unit(s)

Tranches de bacon

100 g

Pommes de terre à chair jaune

50 g

Chapelure panko

0.33 cup

Brocoli

227 g

Gousses d'ail

1 unit(s)

Parmesan, râpé grossièrement

0.5 cup

Mayonnaise

8 tbsp

Crème

56 mL

Vinaigrette César

2 tbsp

Moutarde à l’ancienne

1 tbsp

Miel

1 unit(s)

Beurre

4 tbsp

Huile

1 tbsp

Sel

0.25 tsp

Poivre

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 (1/4 cup) butter into potatoes until creamy. Season with salt and pepper.

In a large non-stick pan, melt 2 tbsp (1/4 cup) 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 (1/4 cup) 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 (1/4 cup) 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 the pan is hot, add 1 tbsp oil, then chicken. (NOTE: For 4 servings, cook in 2 batches, using 1 tbsp oil per batch.) Pan-fry for 2-3 min per side, until golden.
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 the pan is 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. (NOTE: This is your honey-mustard aioli.)
To the bowl with broccoli (from step 2), add Caesar dressing and remaining Parmesan. Stir to combine.
Divide schnitzel, mashed potatoes and broccoli between plates.
Once bacon has cooled slightly, crumble over top of broccoli.
Dollop some honey-mustard aioli over top of schnitzel.
Serve remaining honey-mustard aioli alongside.

Nutrition per serving

1500

kcal

Calories

125

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

315