Protein Upgrade | ORGANIC Chicken Schnitzel & Lemon-Caper Mayo
with Orzo, Buttered Peas & Side Salad
Cooking time
25 minutes
Servings
2/4
Calories
1140 /serving
Schnitz and schpritz! A little panko for crispness and a little lemon for freshness give this dish its charming character. Coat sliced chicken breasts—certified organic, so they’re better for you and the environment—in zesty herbs, mayonnaise and the breadcrumbs (in that order). Then get them good and golden-crusted in the pan, with a juicy, tender interior. The accompaniments go one, two, three: green peas sautéed in butter, lemon-splashed orzo and a salad that’s crunchy with celery. And four: lemon and caper mayo for divine dipping.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Celery stalk
- 1 Lemon
- 60ml Mayonnaise
- 60g Panko
- 150g Green peas
- 10g Capers
- 140g Orzo
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Milk, Mustard, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
68 g
Saturated Fat
13 g
Sodium
820 mg
Total Carb
90 g
Sugars
9 g
Protein
46 g
Fibre
9 g
Preparation
Boil the orzo
Bring a medium pot of salted water to a boil. Add the orzo and boil, 9 to 10 min., until just tender. Drain and rinse. Return to the pot and toss with a drizzle of oil to prevent sticking. Keep warm.
Prepare the chicken schnitzel
Meanwhile, in a medium bowl, combine the panko, ⅓ of the spices and a big pinch of S&P. In a second medium bowl, combine ¼ of the mayo, 2 tbsp water (double for 4 portions) and a big pinch of S&P. Pat the chicken dry with paper towel and halve horizontally; season with ½ 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).
Cook the chicken schnitzel
In a large pan, heat a generous drizzle of oil on medium-high. Add the chicken schnitzel* and cook, 3 to 4 min. per side, until browned and cooked through. Transfer to a paper towel-lined plate; season with S&P. Wipe out and reserve the pan.
Mise en place
Meanwhile, thinly slice the celery crosswise on an angle. Quarter the lemon. Roughly chop the capers. In a small bowl, combine the capers, remaining mayo and the juice of 1 lemon wedge (double for 4 portions).
Sauté the peas
In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium-high. Add the peas and remaining spices. Sauté, 1 to 2 min., until heated through; season with S&P.
Finish & serve
To the pot of orzo, add the juice of 1 remaining lemon wedge (double for 4 portions); stir well. In a large bowl, make the salad by combining the juice from the remaining lemon wedges, 3 tbsp oil (double for 4 portions) and S&P. Add the baby greens and celery; toss well. Divide the orzo and chicken schnitzel between your plates. Top the chicken schnitzel with the peas. Serve the salad and lemon-caper mayo on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
