Chicken Schnitzel with Pickle Sour Cream
Lemony Potatoes & Dilled Cucumber Salad
Cooking time
20 minutes
Servings
2/4
Calories
800 /serving
Traditional schnitzel meets modern technology… and it’s a match made in heaven. Dredge chicken breasts in flour, egg and panko to create a crispy crust, and the Air Fryer will do the old country proud. Keep it classy-classic with cornichon sour cream, lemony baby potatoes and a chunky cucumber salad.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 3 Cucumbers
- 450g Baby potatoes
- 1 Lemon
- 14g Dill
- 16g Cornichons
- 20g All-purpose flour
- 30ml Apple cider vinegar
- 40g Panko
- 43ml Sour cream
Contains: Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Whisk
2 or 4 tbsp Butter
1 or 2 Eggs
Air fryer
Strainer
Total Fat
36 g
Saturated Fat
13 g
Sodium
350 mg
Total Carb
70 g
Sugars
8 g
Protein
51 g
Fibre
9 g
Preparation
Boil the potatoes
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Halve the potatoes if large.
- Place in a medium pot and cover with salted water. Bring to a boil, 14 to 18 min., until tender. Drain and return to the pot.
- Add 2 tbsp butter (double for 4 portions) and S&P.
Prepare the chicken schnitzel
- Pat the chicken dry; season with S&P.
- Place the flour in a shallow bowl; season with S&P.
- In a second shallow bowl, whisk 1 egg (double for 4 portions) until smooth.
- Place the panko in a third shallow bowl.
- Working one at a time, coat the chicken in the flour (shaking off any excess), then in the egg (letting any excess drip off), then in the panko (pressing to adhere).
Fry the chicken schnitzel
- Place the chicken schnitzel* in the air fryer and fry, 12 to 13 min., until browned and cooked through.
- Transfer to a cutting board and let rest before slicing.
Make the herb & pickle cream
- Meanwhile, roughly chop the cornichons.
- Roughly chop the dill stems and fronds.
- In a small bowl, combine the sour cream, cornichons, ½ the dill, 1 tsp water (double for 4 portions) and S&P.
Make the cucumber salad
- Halve the cucumbers lengthwise; cut crosswise into ½ inch pieces.
- In a medium bowl, combine the cucumbers, vinegar (start with ½), remaining dill, 2 tbsp oil (double for 4 portions) and S&P.
Finish & serve
- Halve the lemon; juice ½ and quarter the remaining ½.
- To the pot of potatoes, add the lemon juice; stir well.
- Divide the potatoes, chicken schnitzel and cucumber salad between your plates.
- Spoon the herb and pickle cream over the chicken.
- Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
