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Easy prep
20 minutes

Chicken Schnitzel

with Radish Salad & Honey-Walnut Vinaigrette

Cooking time

20 minutes

Servings

2/4

Calories

950 /serving

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!

We will send you:

  • 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)

Contains: Eggs, Walnuts, Wheat

You will need:

Small pan
Medium pot
Large high-sided pan (non-stick if possible)
Olive oil
Oil
Salt & pepper
Total Fat
49 g
Saturated Fat
5 g
Sodium
1740 mg
Total Carbs
77 g
Sugars
15 g
Protein
53 g
Fibres
8 g
Preparation
a picture
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.
a picture
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 seasonedpanko (pressing to adhere). Place the breaded chicken on a plate as you go.
a picture
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.
a picture
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.
a picture
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!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.