Protein Swap | Chicken Schnitzel
with Potato Salad, Yellow Zucchini & String Peas
Cooking time
30 minutes
Servings
2/4
Calories
850 /serving
It doesn’t have to be Oktoberfest to enjoy schnitzel, it’s the perfect traditional preparation to match the mood in your improv indoor Biergarten during the winter. Give chicken breasts a go-over with panko and crisp them to golden perfection. Garlic-sautéed zucchini and string peas make sure your veggie bases are covered, while creamy potato salad gets a lift from lemon and pickles. Prost!
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 450g Baby potatoes
- 100g String peas (snow peas or sugar snap peas)
- 2 Garlic cloves
- 1 Lemon
- 1 Yellow zucchini
- 90ml Mayonnaise
- 60g Panko
- 16g Cornichons
- 9g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)
Contains: Eggs, Mustard, Sulphites, Wheat
You will need:
Medium pot
Large high-sided pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
44 g
Saturated Fat
5 g
Sodium
540 mg
Total Carb
69 g
Sugars
9 g
Protein
49 g
Fibre
8 g
Preparation
Boil the potatoes
Bring a medium pot of salted water to a boil. Medium-dice the potatoes. Add to the pot of boiling water and boil, 11 to 13 min., until tender. Drain and transfer to a bowl. Add a drizzle of oil, ½ the spices and S&P; toss well.
Prepare the chicken schnitzel
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a shallow bowl, combine ½ the mayo and 1 tbsp water (double for 4 portions). Place the panko in a second shallow bowl. Working one at a time, coat the chicken in the mayo mixture (shaking off any excess), then in the panko (pressing to adhere).
Cook the chicken schnitzel
In a large, high-sided pan, heat a thin layer of oil on medium-high. Add the chicken schnitzel* and cook, 6 to 8 min. per side, until golden brown and cooked through (add more oil as needed to keep a thin layer at the bottom). Transfer to a paper towel-lined plate; season with S&P. Wipe out and reserve the pan.
Mise en place
Meanwhile, quarter the zucchini lengthwise; thinly slice crosswise. Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Halve each pod crosswise. Finely chop the cornichons. Halve the lemon; juice ½ and quarter the remaining ½. Mince the garlic.
Sauté the vegetables
In the reserved pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the zucchini and string peas. Sauté, 3 to 4 min., until crisp-tender. Add ½ the lemon juice and S&P; stir well.
Make the potato salad & serve
To the bowl of potatoes, add the cornichons, remaining lemon juice and mayo, and a drizzle of oil; toss well. Divide the potato salad, chicken schnitzel and vegetables between your plates. Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
