Schnitzels de poulet bio épicés et salade de chou aux pommes

Protéines bios

Très riche en fibres

Familiale

avec quartiers de pommes de terre et aïoli érable-moutarde

8 min

Difficulté: 1/3

Canadienne

Ingrédients : Pomme de terre Russet • Poitrines de poulet biologique • Mélange pour salade de chou (chou rouge, chou vert, carotte) • Pomme Gala • Citron • Chapelure panko (blé) (farine de blé, sucre, levure, sel) • Sirop d'érable • Mayo épicée (œuf, moutarde) (huile végétale, piments forts, jaune d'oeuf congelé, sucres (sucre, glucose), eau, vinaigre, sel, ail, jus de citron concentré, moutarde, gomme de xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium, EDTA de calcium disodique) • Mayonnaise (moutarde, œuf) (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 de Dijon (moutarde) (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).

Allergens

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Tags

Protéines bios

Très riche en fibres

Classic-plates

Familiale

Regional-specialty

Épicé

High-protein-picks

Ingrédients

Poitrines de poulet bio

2 unit(s)

Pomme de terre Russet

2 unit(s)

Chapelure panko

0.66 cup

Salade de chou

170 g

Pomme Gala

1 unit(s)

Citron

1 unit(s)

Spicy Mayo

2 tbsp

Mayonnaise

2 tbsp

Sirop d'érable

2 tbsp

Moutarde de Dijon

0.5 tbsp

Sel d'ail

4 g

Huile

3 tbsp

Sel

0.125 tsp

Poivre

0.25 tsp

Sucre

0.5 tsp

Preparation

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.

Nutrition per serving

1020

kcal

Calories

Fat

Saturated Fat

103

Carbohydrate

Sugar

Dietary Fiber

Protein

145