avec aïoli dijonnais à l'érable et salade de chou aux pommes
Ingrédients : Poitrine de poulet • Patate douce • Mélange pour salade de chou (carotte, chou vert, chou rouge) • Pomme Gala • Citron • Chapelure panko (farine de blé blanchie, levure, sucre, sel) (blé) • Sirop d'érable • Mayonnaise (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, œuf) • Mayo épicée (huile végétale, piments forts, jaune d'oeuf congelé, sucres (sucre, glucose), eau, vinaigre, sel, ail, jus de citron concentré, moutarde, gomme de xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium, EDTA de calcium disodique) (œuf, moutarde) • Moutarde de Dijon (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique) (moutarde) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Poitrines de poulet
2 unit(s)
Patate douce
2 unit(s)
Chapelure panko
0.66 cup
Mélange pour salade de chou
170 g
Pomme Gala
1 unit(s)
Citron
1 unit(s)
Mayo épicée
2 tbsp
Mayonnaise
2 tbsp
Sirop d'érable
2 tbsp
Moutarde de Dijon
0.5 tbsp
Sel d’ail
4 g
Huile*
3 tbsp
Sel*
0.125 tsp
Poivre*
0.25 tsp
Sucre*
0.5 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch-thick wedges.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper and 1/2 tsp (1 tsp) garlic salt, then toss to coat.
- Roast in the middle of the oven for 22-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, switching baking sheet positions halfway through.)
- Peel, core, then cut apple into 1/4-inch slices. Cut slices, into thin matchsticks.
- Zest, then juice lemon.
- In a large bowl, whisk together half the maple syrup, 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add apples, then toss to coat.
- On a seperate cutting board, cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. Season with salt and pepper.
- To a shallow dish, add panko.
- Coat chicken all over with spicy 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.
- When hot, add 1 tbsp (2 tbsp) oil and chicken. Cook for 2-3 min per side, until browned. (NOTE: If schnitzel browns too quickly, reduce heat to medium-low.)
- Transfer chicken to another parchment-lined baking sheet. Roast in the bottom of the oven for 12-14 min, until cooked through.**
- Meanwhile, in a medium bowl, combine mayo, Dijon mustard, remaining maple syrup, remaining lemon juice, 1/4 tsp (1/2 tsp) garlic salt and 1/2 tsp (1 tsp) lemon zest.
- To the bowl with apples and dressing, add coleslaw cabbage mix. Season with pepper and remaining garlic salt, then toss to coat.
- Divide schnitzel, colelsaw and sweet potato wedges between plates.
- Drizzle some aioli over top the schnitzel.
- Serve remaining aioli alongside.
990
kcal
Calories
47
g
Fat
7
g
Saturated Fat
95
g
Carbohydrate
36
g
Sugar
11
g
Dietary Fiber
47
g
Protein
150
mg
Cholesterol
1320
mg
Sodium
0.2
g
Trans Fat
1600
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
