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Chicken Schnitzel

with Shaved Brussels Salad & Pickle Dressing

Cooking time

35 minutes

Servings

2/4

Calories

990 /serving

The air fryer was born to schnitz! The golden-brown crust is a thing of beauty, studded with white sesame seeds for even more special effects. Find the perfect pairing with a robust salad (dressed with briny cornichons, capers and mustard) and ranch-spiced potatoes.

We will send you:

  • 4 Canadian-raised chicken thighs (air chilled)
  • 450g Potatoes
  • 300g Brussels sprouts
  • 1 Lemon
  • 60g Panko
  • 60ml Mayonnaise
  • 16g Cornichons
  • 30ml Whole-grain mustard
  • 9g White sesame seeds
  • 20g Capers
  • 6g Back at the Ranch spices (chives, parsley, mustard, garlic powder, onion powder, brown sugar, kosher salt)

Contains: Eggs • Mustard • Sesame • Sulphites • Wheat

You will need:

Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Air fryer
Total Fat
51 g
Saturated Fat
6 g
Sodium
1190 mg
Total Carb
83 g
Sugars
8 g
Protein
49 g
Fibre
13 g
Preparation
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Roast the potatoes

  • Preheat the oven to 450°F. Preheat the air fryer to 400°F. Lightly oil the basket.

  • Medium-dice the potatoes.

  • On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.

  • Roast, stirring halfway, 20 to 25 min., until browned and tender.


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Prepare the chicken schnitzel

  • Meanwhile, in a medium bowl, combine the panko, sesame seeds, ½ the remaining spices and a big pinch of S&P.

  • In a second medium bowl, combine ¼ of the mayo, ½ the mustard, ½ tbsp water (double for 4 portions) and a big pinch of S&P.

  • Pat the chicken dry; season with the remaining spices and S&P.

  • Working one at a time, coat the chicken in the mayo mixture (shaking off any excess), then in the panko (pressing to adhere).

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Fry the chicken schnitzel

  • Place the chicken schnitzel* in the air fryer and lightly drizzle or spray with oil.

  • Fry, 12 to 14 min., until browned and cooked through.


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Mise en place

  • Meanwhile, halve the Brussels sprouts lengthwise, then thinly slice crosswise.

  • Thinly slice the cornichons crosswise.

  • Halve the lemon; juice ½ and quarter the remaining ½.

  • Roughly chop the capers.


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Make the dressing & salad

  • In a small bowl, combine the cornichons, capers, lemon juice, remaining mustard and mayo, 2 tbsp oil (double for 4 portions) and S&P.

  • In a medium bowl, combine the Brussels sprouts and ½ the dressing.

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Plate your dish

  • Divide the potatoes, chicken and salad between your plates.

  • Serve the remaining dressing on the side.

  • Garnish with the lemon wedges. Bon appétit!


*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.