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Chicken schnitzel - Extra large standard

Chicken Schnitzel

with Radish Salad & Honey-Walnut Vinaigrette

950 cals

20 mins

Description

This German-inspired chicken schnitzel recipe is the perfect option for those days when you’re craving something hearty that scratches the itch for good ole chicken fingers. Given a coating of panko crumbs, the chicken is then fried until golden and crispy. Serve the poultry over nutty bulgur with a side salad of crunchy, peppery radishes and leafy baby greens. It all comes together in an easy 20 minutes—no take-out order required!

Contains:

Eggs, Walnuts, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 320g Chicken fillets (or 2 chicken breasts)

  • 25g Sliced red onions

  • 90g Baby lettuce

  • 60g Sliced radishes

  • 60ml Mayonnaise

  • 30ml Rice vinegar

  • 76g Panko

  • 14g Honey

  • 25g Walnuts

  • 78g Large-flaked bulgur

  • 10g Zingy Garlic & Chive spice blend (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Nutrition

Total fat

49g

Saturated Fat

5g

Sodium

1740mg

Total carbs

77g

Sugar

15g

Protein

53g

Fibres

8g

Recipe Instructions

Chicken Schnitzel - Step #1 Cook the bulgur
Step 1: Cook the bulgur
In a medium pot, combine the bulgur, 1 cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Fluff the cooked bulgur with a fork, stir in ⅓ of the spice blend and set aside in a warm spot.
Chicken Schnitzel - Step #2 Prepare the chicken
Step 2: Prepare the chicken
While the bulgur cooks, pat the chicken fillets dry with paper towel (if you received chicken breasts, cut into strips first). In a small bowl, combine ½ the remaining spice blend with the panko. In another bowl, combine the mayonnaise and 1 tbsp water (double for 4 portions); season with S&P. Working one strip at a time, thoroughly coat the chicken in the mayonnaise mixture (letting the excess drip off), then in the seasoned panko (pressing to adhere). Place the breaded chicken on a plate as you go.
Chicken Schnitzel - Step #3 Cook the chicken
Step 3: Cook the chicken
In a large, high-sided pan (non-stick if possible), heat a generous drizzle of oil on medium-high. Add the breaded chicken* to the pan. Cook, 2 to 3 minutes per side, until the breadcrumbs are golden brown and the chicken is cooked through; add more oil as needed to keep a thin layer at the bottom of the pan. Transfer the chicken to a paper towel-lined plate; immediately season with S&P.
Chicken Schnitzel - Step #4 Prepare the onions & make the vinaigrette
Step 4: Prepare the onions & make the vinaigrette
While the chicken cooks, in a bowl, combine the sliced onions, ½ the rice vinegar and 1 tbsp water (double for 4 portions). Heat a small, dry pan on medium heat. Add the walnuts and remaining spice blend; stir to combine. Toast, stirring frequently, until lightly browned all over. Stir in the honey, remaining vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P. Remove from the heat.
Chicken Schnitzel - Step #5 Finish & serve
Step 5: Finish & serve
Drain the marinated onions. In a large bowl, combine the lettuce, radishes and as many of the onions as you’d like. Divide the salad and bulgur between your plates and top with the chicken schnitzel. Drizzle with the vinaigrette. Bon appétit!