Chicken Schnitzel over Pasta
with German Cucumber & Green Bean Salad
Cooking time
45 minutes
Servings
4
Calories
810 /serving
Crunchy and meaty, this schnitzel is basically a giant chicken nugget—so you can count on it being a hit with the kids. To go with the crispy lemony chicken, there’s cavatappi pasta, plus a German-inspired cucumber and green bean salad with sour cream dressing.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 2 Cucumbers
- 1 Lemon
- 300g Green beans (or string peas)
- 120g Panko
- 340g Cavatappi pasta
- 43ml Sour cream
- 60g Lemon Bouquet blend (enriched wheat flour, paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, lemon flavour, chili, bay leaf, lemon oil)
Contains: Eggs • Milk • Wheat
You will need:
Large pan (non-stick if possible)
Large pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Slotted spoon
Strainer
Zester
2 tbsp Butter
2 Eggs
Total Fat
18 g
Saturated Fat
7 g
Sodium
740 mg
Total Carb
106 g
Sugars
8 g
Protein
58 g
Fibre
7 g
Preparation
Blanch the green beans
- Preheat the oven to 425°F.
- Bring a large pot of salted water to a boil.
- Remove the stem ends of the green beans.
- Add to the pot of boiling water and boil, 2 to 3 min., until crisp-tender.
- Using a slotted spoon, transfer the green beans to a bowl of ice water. Set aside to cool, then drain.
- Reserve the pot of boiling water.
Mise en place
- Meanwhile, thinly slice the cucumbers crosswise.
- Zest and juice the lemon.
- In a small bowl, make the dressing by combining the sour cream, up to ½ the lemon juice and S&P.
Prepare the chicken schnitzel
- Place the panko in a shallow bowl; season with S&P.
- In a second shallow bowl, beat 2 eggs until smooth; season with S&P.
- Pat the chicken dry; season with the spices.
- Working one at a time, coat the chicken in the egg (letting any excess drip off), then in the panko (pressing to adhere).
Cook the chicken schnitzel
- In a large pan (non-stick if possible), heat a thin layer of oil on medium.
- Add the chicken schnitzel* and cook, 2 to 4 min. per side, until golden and partially cooked.
- Transfer to a cooling rack on a lined sheet pan and bake, 10 to 13 min., until cooked through.
Boil the pasta
- Meanwhile, bring the reserved pot of water to a boil.
- Add the pasta and boil, 8 to 10 min., until al dente.
- Drain and return to the pot.
- Add the lemon zest, remaining lemon juice and 2 tbsp butter; toss well.
Make the salad & serve
- Halve the green beans crosswise.
- In a large bowl, combine the green beans, cucumbers, dressing and S&P.
- Divide the pasta and salad between your plates.
- Top with the chicken schnitzel (slice beforehand if desired). Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
