Protein Swap | Crispy Chicken Schnitzel with Maple-Mustard Mayo
Dilly Long Bean & Potato Salad
Cooking time
25 minutes
Servings
2/4
Calories
860 /serving
Golden crisp perfection with less oil and less mess than traditional frying techniques. These schnitzels tantalize with a whiff of sweet Canadian maple beneath the crusted exterior. They take their place next to an innovative potato salad, gorgeously green with long beans and fresh dill.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 14g Dill
- 3 Celery stalks
- 450g Baby potatoes
- 225g Long beans
- 30ml Apple cider vinegar
- 60ml Mayonnaise
- 30ml Whole-grain mustard
- 40g Panko
- 10g Sweet Maple spices (sugar, sea salt, maple sugar, black pepper, garlic, onion, coriander, chili, maple flavour)
Contains: Eggs, Mustard, Sulphites, Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Air fryer
Total Fat
44 g
Saturated Fat
5 g
Sodium
780 mg
Total Carb
69 g
Sugars
4 g
Protein
51 g
Fibre
8 g
Preparation
Boil the potatoes & long beans
Bring a medium pot of salted water to a boil. Medium-dice the potatoes. Cut the long beans crosswise into 1-inch pieces. Add the potatoes to the pot of boiling water and boil, 11 to 13 min., until tender. In the last 4 min., add the long beans. Drain, return to the pot and season well with S&P.
Prepare the chicken schnitzel
Meanwhile, pat the chicken dry; season with ⅓ of the spices and S&P. In a medium bowl, combine 1 tbsp of the mayo, 1 tbsp water (double both for 4 portions) and S&P. In a second medium bowl, combine the panko and ½ the remaining spices. Working one at a time, coat the chicken in the mayo mixture (shaking off any excess), then in the panko mixture (pressing to adhere). Drizzle the chicken with oil.
Fry the chicken schnitzel
Preheat the air fryer to 400°F. Lightly oil the basket. Place the chicken schnitzel* in the air fryer basket and fry, 13 to 15 min., until browned and cooked through. Transfer to a cutting board and let rest before slicing.
Make the potato salad
Meanwhile, small-dice the celery. Pick the dill fronds off the stems; roughly chop the fronds. In a small bowl, make the vinaigrette by combining ½ the mustard, ⅔ of the vinegar, 1 tbsp oil (double for 4 portions) and S&P. To the pot of potatoes and long beans, add the celery, dill, vinaigrette and S&P.
Make the maple-mustard mayo & serve
In a second small bowl, combine the remaining mayo, mustard, vinegar and spices, and S&P. Divide the chicken schnitzel and potato salad between your plates. Serve the maple-mustard mayo on the side. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
