Protein Upgrade | ORGANIC Chicken Schnitzel
with Creamy Lemon-Caper Slaw
Cooking time
25 minutes
Servings
2/4
Calories
760 /serving
It’s that time of year when you want to sink your teeth into something substantial—preferably something with a little crackle to its crust! Schnitzel is just the stuff to combat cold weather, with added texture from a creamy slaw and roasted potatoes.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 450g Baby potatoes
- 300g Coleslaw mix
- 10g Capers
- 15g Minced roasted garlic
- 60ml Mayonnaise
- 60g Panko
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
- 30ml Lemon juice
Contains: Eggs • Mustard • Wheat
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
36 g
Saturated Fat
4 g
Sodium
880 mg
Total Carb
73 g
Sugars
10 g
Protein
37 g
Fibre
10 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
Prepare & cook the chicken schnitzel
- Meanwhile, in a medium bowl, combine 1 tbsp of the mayo, 1 tbsp of the lemon juice (double both for 4 portions) and S&P.
- In a second medium bowl, combine the panko and 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).
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 2 to 3 min. per side, until cooked through.
Make the dip & slaw
- Meanwhile, in a small bowl, combine the garlic, capers, remaining lemon juice and mayo, and S&P.
- In a large bowl, combine the coleslaw mix, ½ the dip, a drizzle of oil and S&P.
Plate your dish
- Divide the potatoes, chicken schnitzel and slaw between your plates.
- Serve the dip on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
