Parmesan Chicken Schnitzel

with Green Salad and Caper Dressing

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Instructions

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1 Prep chicken

Wrap each chicken breast in cling film. Using a rolling pin, bash the chicken breasts until approx 1 cm thick. 

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2 Bread chicken

In a bowl, mix the panko bread crumbs with the Grana padano. Add the flour and eggs to two more, separate bowls. Beat the eggs. Season the flour with salt. Pat the chicken breasts dry and turn them in the seasoned flour, then dip them in the beaten eggs and finally coat them in the cheesy panko bread crumbs. Refrigerate. 

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3 Make dressing

Peel and crush the garlic. Add the garlic, capersolive oil, vinegar, honeyDijon, salt and black pepper to a jar or bowl. Whisk or shake until smooth- this is your dressing.

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4 Prep salad

Wash and shred the lettuce. Slice the apple into thin sticks. Wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

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5 Fry schnitzel

Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the breaded chicken breasts and cook for 5 min on each side until golden. If the surface starts to brown too quickly, reduce the heat to low.

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6 Toss salad

Meanwhile, toss the lettuce, beans and apple in the dressing. Divide among plates. Slice the chicken and serve it over the salad

Tips for fussy eaters

Serve the chicken with mash potatoes instead!

Pro tip

Don't skimp on the oil when frying the chicken. Ample vegetable oil helps them to crisp up nicely.

Schnitzel, a German classic, is traditionally made from a chicken, veal or pork cutlet which is pounded and breaded before frying.

Cooking Time: 30 min

Equipment Required: Rolling pin

Cals 574 · Prot 61 · Carbs 41 · Fat 18

Ingredients

Number of people

Schnitzel

Chicken breast 400 Grams
Panko bread crumbs 40 Grams
Grana padano 60 Grams
Plain flour 15 Grams
Eggs 1 Piece
Salt 0.5 Tsp
Vegetable oil 1 Tbsp

Dressing

Garlic cloves 1 Piece
Capers 20 Grams
Olive oil 1 Tbsp
White balsamic vinegar 15 ML
Honey 20 Grams
Dijon mustard 6 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Salad

Romaine lettuce 200 Grams
Green apple 1 Piece
Green beans 150 Grams

Schnitzel, a German classic, is traditionally made from a chicken, veal or pork cutlet which is pounded and breaded before frying.

Cooking Time: 30 min

Equipment Required: Rolling pin

Cals 574 · Prot 61 · Carbs 41 · Fat 18

Instructions

photo

1 Prep chicken

Wrap each chicken breast in cling film. Using a rolling pin, bash the chicken breasts until approx 1 cm thick. 

photo

2 Bread chicken

In a bowl, mix the panko bread crumbs with the Grana padano. Add the flour and eggs to two more, separate bowls. Beat the eggs. Season the flour with salt. Pat the chicken breasts dry and turn them in the seasoned flour, then dip them in the beaten eggs and finally coat them in the cheesy panko bread crumbs. Refrigerate. 

photo

3 Make dressing

Peel and crush the garlic. Add the garlic, capersolive oil, vinegar, honeyDijon, salt and black pepper to a jar or bowl. Whisk or shake until smooth- this is your dressing.

photo

4 Prep salad

Wash and shred the lettuce. Slice the apple into thin sticks. Wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

photo

5 Fry schnitzel

Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the breaded chicken breasts and cook for 5 min on each side until golden. If the surface starts to brown too quickly, reduce the heat to low.

photo

6 Toss salad

Meanwhile, toss the lettuce, beans and apple in the dressing. Divide among plates. Slice the chicken and serve it over the salad

Tips for fussy eaters

Serve the chicken with mash potatoes instead!

Pro tip

Don't skimp on the oil when frying the chicken. Ample vegetable oil helps them to crisp up nicely.

Ingredients

Number of people

Schnitzel

Chicken breast 400 Grams
Panko bread crumbs 40 Grams
Grana padano 60 Grams
Plain flour 15 Grams
Eggs 1 Piece
Salt 0.5 Tsp
Vegetable oil 1 Tbsp

Dressing

Garlic cloves 1 Piece
Capers 20 Grams
Olive oil 1 Tbsp
White balsamic vinegar 15 ML
Honey 20 Grams
Dijon mustard 6 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Salad

Romaine lettuce 200 Grams
Green apple 1 Piece
Green beans 150 Grams
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