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Crispy Chicken Schnitzel with Stewed Apple & Cabbage

Turnip Mash & Apple Mayo

Cooking time

35 minutes




960 /serving

Schnitzel comes from the German word sniz, meaning slice. These chicken breasts are sliced thin across, for the utmost coating and crisping potential. Spice them and dunk them in mayo and panko before frying to golden brown crustiness. Mashed turnips give the plates a cushy layer, and you’ll lay down some butter-softened cabbage and apple for a tangy accent. Put more tart fruity flavour in the mayo by incorporating an apple juice and apple cider vinegar reduction. Scrumptious, any way you sniz it.

We will send you:

  • 2 Chicken breasts
  • 1 Apple
  • 200g Shredded green cabbage
  • 450g Turnips (or rutabaga)
  • 90ml Mayonnaise
  • 30ml Apple cider vinegar
  • 57g Panko
  • 45ml Apple juice
  • 9g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)

Contains: Eggs, Milk, Sulphites, Wheat

You will need:

2 Medium pots
Large high-sided pan (non-stick if possible)
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
62 g
Saturated Fat
13 g
680 mg
Total Carb
59 g
24 g
46 g
10 g
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Make the mash
Bring a medium pot of salted water to a boil. Peel and medium-dice the turnips. Boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
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Reduce the apple juice & vinegar
Meanwhile, heat a second medium, dry pot on medium-high. Cook the apple juice and vinegar, 3 to 5 min., until reduced by half. Transfer to a small bowl and keep warm. Wipe out and reserve the pot.
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Prepare the chicken schnitzel
Meanwhile, pat the chicken dry with paper towel and slice horizontally in half; season with ¾ of the spices and S&P. Place the panko in a shallow bowl. In a second shallow bowl, combine ½ the mayo, 1 tbsp water (double for 4 portions) and S&P. Working one at a time, coat the chicken in the mayo mixture (letting the excess drip off), then in the panko (pressing to adhere). Transfer to a plate as you go.
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Cook the chicken schnitzel
In a large, high-sided pan (non-stick if possible), heat a thin layer of oil on medium-high. Cook the chicken, 3 to 4 min. per side, until the panko is golden brown and the chicken* is cooked through (if necessary, add more oil to keep a thin layer at the bottom). Transfer to a paper towel-lined plate; season with S&P. Keep warm.
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Cook the apple & cabbage
Meanwhile, core and small-dice the apple. In the reserved pot, heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium. Sauté the cabbage, 2 to 3 min., until beginning to soften. Add the apple, ½ the apple juice-vinegar mixture and ¼ cup water (double for 4 portions). Cook, stirring frequently, 3 to 4 min., until most of the water has evaporated; season with the remaining spices and S&P.
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Make the apple mayo & serve
To the bowl of remaining apple juice-vinegar mixture, add the remaining mayo; stir well. Divide the mash and chicken schnitzel between your plates. Top with the apple and cabbage. Serve the apple mayo on the side. Bon appétit!

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