Nick’s Pick | Chicken Schnitzel & Lemon-Caper Mayo
with Orzo, Buttered Peas & Side Salad
Cooking time
25 minutes
Servings
2/4
Calories
1190 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Schnitz and schpritz! A little panko for crispness and a little lemon for freshness give this dish its charming character. Coat sliced chicken breasts in zesty herbs, mayonnaise and the breadcrumbs (in that order). Then get them good and golden-crusted in the pan, with a juicy, tender interior. The accompaniments go one, two, three: green peas sautéed in butter, lemon-splashed orzo and a salad that’s crunchy with celery. And four: lemon and caper mayo for divine dipping.
We will send you:
- 2 Chicken breasts
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Celery stalk
- 1 Lemon
- 60ml Mayonnaise
- 60g Panko
- 150g Green peas
- 10g Capers
- 140g Orzo
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Milk, Mustard, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
69 g
Saturated Fat
14 g
Sodium
840 mg
Total Carb
90 g
Sugars
9 g
Protein
57 g
Fibre
9 g
Preparation
Boil the orzo
Bring a medium pot of salted water to a boil. Add the orzo and boil, 9 to 10 min., until just tender. Drain and rinse. Return to the pot and toss with a drizzle of oil to prevent sticking. Keep warm.
Prepare the chicken schnitzel
Meanwhile, in a medium bowl, combine the panko, ⅓ of the spices and a big pinch of S&P. In a second medium bowl, combine ¼ of the mayo, 2 tbsp water (double for 4 portions) and a big pinch of S&P. Pat the chicken dry with paper towel and halve horizontally; season with ½ the remaining spices and S&P. Working one at a time, coat the chicken in the mayo (shaking off any excess), then in the panko (pressing to adhere).
Cook the chicken schnitzel
In a large pan, heat a generous drizzle of oil on medium-high. Add the chicken schnitzel* and cook, 3 to 4 min. per side, until browned and cooked through. Transfer to a paper towel-lined plate; season with S&P. Wipe out and reserve the pan.
Mise en place
Meanwhile, thinly slice the celery on an angle. Quarter the lemon. Roughly chop the capers. In a small bowl, combine the capers, remaining mayo and the juice of 1 lemon wedge (double for 4 portions).
Sauté the peas
In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium-high. Add the peas and remaining spices. Sauté, 1 to 2 min., until heated through; season with S&P.
Finish & serve
To the pot of orzo, add the juice of 1 remaining lemon wedge (double for 4 portions); stir well. In a large bowl, make the salad by combining the juice from the remaining lemon wedges, 3 tbsp oil (double for 4 portions) and S&P. Add the baby greens and celery; toss well. Divide the orzo and chicken schnitzel between your plates. Top the chicken schnitzel with the peas. Serve the salad and lemon-caper mayo on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
