Crispy Chicken Schnitzel over Herbed Pasta
with German-Style Cucumber & Green Bean Salad
Cooking time
45 minutes
Servings
4
Calories
820 /serving
It’s a German fave, but schnitzel is a mainstay on many Central European tables. And for good reason: it’s crunchy, it’s meaty and in this case it’s basically a giant chicken nugget, so you can count on it being a hit with the kids. Each piece of chicken breast is coated in lemony seasonings, egg and panko, then pan-fried to deliciously decadent crispness. For sides, prep herbed cavatappi pasta, plus a cucumber, green bean and dill salad with sour cream dressing.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 2 Cucumbers
- 1 Lemon
- 400g Green beans
- 1 Bunch of dill
- 120g Panko
- 340g Cavatappi pasta
- 86ml 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)
Slotted spoon
Oil
2 tbsp Butter
Salt & pepper (S&P)
2 Eggs
Strainer
Large pot
Zester
Sheet pan
Parchment paper
Total Fat
19 g
Saturated Fat
8 g
Sodium
750 mg
Total Carb
106 g
Sugars
9 g
Protein
60 g
Fibre
8 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. Pick the dill fronds off the stems; roughly chop the fronds. 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 with paper towel; 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 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, ½ the dill, the 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, remaining dill, the 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.
