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
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.
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).
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.
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.
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.
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.
