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Crunchy Chicken Schnitzel with Lemon-Caper Mayonnaise

Fresh Salad & Roasted Potatoes

Cooking time

35 minutes




950 /serving

Talk about a winner chicken dinner! These juicy, super crunchy chicken schnitzels are easy to prepare and sure to become a household favourite. The classic accompaniment to any schnitzel is the steadfast potato, so tonight you’ll serve up perfectly oven-baked taters alongside a fresh baby greens salad with cooling cucumber, radishes and a tangy mustard vinaigrette. Plate each crusted schnitzel with a briny lemon-caper mayo for dipping, and garnish with fresh parsley.

We will send you:

  • 2 Chicken breasts (or 320g chicken fillets)
  • 450g Potatoes
  • 90g Baby greens (baby spinach, kale or arugula)
  • 60g Radishes
  • 1 Bunch of parsley
  • 1 Cucumber
  • 1 Lemon
  • 60ml Mayonnaise
  • 57g Panko
  • 10g Capers
  • 10g Dijon mustard
  • 13.5g Zesty Herb spice blend (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Eggs, Mustard, Sulphites, Wheat

You will need:

Large high-sided pan (non-stick if possible)
Sheet pan
Salt & pepper
Parchment paper
Olive oil
Total Fat
52 g
Saturated Fat
6 g
1030 mg
Total Carbs
70 g
5 g
49 g
8 g
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. On a lined sheet pan, toss the potatoes with a drizzle of oil and ⅓ of the spice blend; season with S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Prepare the chicken
While the potatoes roast, pat the chicken dry with paper towel. Slice the chicken breasts horizontally into two even pieces; season with ½ the remaining spice blend and S&P. In a medium bowl, combine the remaining spice blend with the panko. In a second medium bowl, combine ⅓ of the mayonnaise and 1 tbsp water (double for 4 portions); season with S&P. Working one piece at a time, thoroughly coat the chicken in the mayonnaise mixture (letting the excess drip off), then the panko (pressing to adhere). Place the breaded chicken on a plate as you go.
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Cook the chicken
In a large high-sided pan (non-stick if possible), heat a thin layer of oil on medium-high. Add the breaded chicken* to the pan. Cook, 3 to 4 minutes per side (2 to 3 minutes per side for chicken fillets), until the panko is golden brown and the chicken is cooked through; add more oil as needed to keep a thin layer at the bottom of the pan. Transfer to a paper towel-lined plate; immediately season with S&P.
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Mise en place
While the chicken cooks, juice ½ the lemon, cut the remaining ½ into 4 wedges. Thinly slice the radishes; place in a bowl of cold water. Thinly slice the cucumber into rounds. Roughly chop the capers. Finely chop the parsley leaves and stems.
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Make the vinaigrette & salad
In a large bowl, combine up to ½ the lemon juice (to taste), ½ the Dijon mustard, ⅓ of the parsley and 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the baby greens, cucumbers and radishes (thoroughly drain and pat dry with a paper towel before adding). Toss to coat well.
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Finish & serve
In a small bowl, make the lemon-caper mayonnaise by combining the capers, remaining mayonnaise, remaining Dijon mustard, ½ the remaining parsley and as much of the remaining lemon juice as you’d like; season with S&P. Divide the salad, roasted potatoes and chicken schnitzel between your plates. Serve the lemon-caper mayonnaise on the side. Garnish with the lemon wedges and remaining parsley. Bon appétit!

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