Protein Upgrade | ORGANIC Chicken Schnitzel & Lemon-Caper Mayo
with Orzo, Buttered Peas & Side Salad
Cooking time
25 minutes
Servings
2/4
Calories
1130 /serving
Schnitz and schpritz! A little panko for crispness and a little lemon for freshness give this classic crusted chicken its charming character. The accompaniments go one, two, three: peas sautéed in butter, lemon-splashed orzo and crunchy celery salad. And four: lemon-caper mayo for divine dipping.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Celery stalk
- 1 Lemon
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 60g Panko
- 150g Green peas
- 140g Orzo
- 60ml Mayonnaise
- 10g Capers
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Eggs • Milk • Mustard • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
64 g
Saturated Fat
13 g
Sodium
830 mg
Total Carb
96 g
Sugars
9 g
Protein
47 g
Fibre
10 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.
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 and halve horizontally; season with ½ the remaining spices and S&P.
- Working one at a time, coat the chicken in the mayo mixture (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 crosswise 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-capers mayo on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
