avec écrasé de pommes de terre à l'aneth et à l'ail et salade de chou aux pommes
Ingrédients : Pomme de terre jaune • Poitrines de poulet biologique • Mélange pour salade de chou (chou rouge, chou vert, carotte) • Pomme Gala • Chapelure panko (blé) (farine de blé, sucre, levure, sel) • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Mayonnaise (moutarde, œuf) (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) • Moutarde de Dijon (moutarde) (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique) • Vinaigre de vin blanc (sulfites) (vinaigre de vin, métabisulfite de potassium) • Aneth • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Poitrines de poulet bio
2 unit(s)
Mayonnaise
4 tbsp
Chapelure panko
0.66 cup
Pomme de terre à chair jaune
450 g
Aneth
7 g
Sel d’ail
4 g
Mélange pour salade de chou
170 g
Pomme Gala
1 unit(s)
Moutarde de Dijon
1 tbsp
Vinaigre de vin blanc
1 tbsp
Crème
56 mL
Sucre*
1 tsp
Poivre*
0.125 tsp
Huile*
1 tbsp
Sel*
0.125 tsp
Butter*
2 tbsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then peel and cut potatoes into 1/2-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
- Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the pot, off heat.
- While potatoes cook, pat chicken dry with paper towels.
- Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2 inch intact on the other end.
- Open up chicken like a book. Season both sides with half the garlic salt and pepper.
- To a shallow dish, add panko.
- Coat chicken all over with half the mayo.
- Working with one chicken breast at a time, press both sides into panko to coat completely.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp oil, then chicken.
- Pan-fry for 2-3 min per side, until golden. (NOTE: For 4 servings, cook in 2 batches, using 1 tbsp oil per batch.)
- Remove from heat, then transfer chicken to a parchment-lined baking sheet.
- Bake in the middle of the oven for 12-14 min, until cooked through.**
- Meanwhile, in a large bowl, combine remaining mayo, Dijon, half the vinegar (use all for 4 servings) and 1 tsp (2 tsp) sugar.
- Core, then grate apple.
- To the bowl with dressing, add coleslaw cabbage mix and grated apple.
- Season with salt and pepper, then toss to combine.
- Roughly chop 1 tsp (2 tsp) dill, then add to potatoes. (Like things herby? Add more dill!)
- Roughly mash 2 tbsp (4 tbsp) butter and cream into potatoes until slightly mashed. (NOTE: Smashed potatoes will still have a few chunks.)
- Season with remaining garlic salt and pepper, then stir to combine.
- Divide dill-garlic smashed potatoes, apple slaw and chicken schnitzel between plates.
1050
kcal
Calories
56
g
Fat
19
g
Saturated Fat
86
g
Carbohydrate
18
g
Sugar
8
g
Dietary Fiber
50
g
Protein
215
mg
Cholesterol
1230
mg
Sodium
1
g
Trans Fat
1950
mg
Potassium
100
mg
Calcium
5
mg
Iron
