Protein Swap | Crispy Chicken Schnitzel with Maple-Mustard Mayo
Dilly Long Bean & Potato Salad
Cooking time
25 minutes
Servings
2/4
Calories
820 /serving
Golden crisp perfection with less oil and less mess than traditional frying techniques. These schnitzels tantalize with a whiff of sweet Canadian maple beneath the crusted exterior. They take their place next to an innovative potato salad, gorgeously green with long beans and fresh dill.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 450g Baby potatoes
- 14g Dill
- 225g Long beans
- 3 Celery stalks
- 30ml Apple cider vinegar
- 40g Panko
- 60ml Mayonnaise
- 30ml Whole-grain mustard
- 10g Sweet Maple spices (organic sugar, sea salt, maple sugar, black pepper, garlic, onion, canola oil, coriander, chili, maple flavour)
Contains: Eggs • Mustard • Sulphites • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Air fryer
Total Fat
37 g
Saturated Fat
4 g
Sodium
1080 mg
Total Carb
68 g
Sugars
6 g
Protein
49 g
Fibre
8 g
Preparation
Boil the potatoes & long beans
- Bring a medium pot of salted water to a boil.
- Medium-dice the potatoes.
- Cut the long beans crosswise into 1-inch pieces.
- Add the potatoes to the pot of boiling water and boil, 11 to 13 min., until tender.
- In the last 4 min., add the long beans.
- Drain, return to the pot and season well with S&P.
Prepare the pork schnitzel
- Meanwhile, pat the pork dry; season with ⅓ of the spices and S&P.
- In a medium bowl, combine 1 tbsp of the mayo, 1 tbsp water (double both for 4 portions) and S&P.
- In a second medium bowl, combine the panko and ½ the remaining spices.
- Working one at a time, coat the pork in the mayo mixture (shaking off any excess), then in the panko mixture (pressing to adhere). Drizzle the pork with oil.
Fry the pork schnitzel
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Place the pork schnitzel* in the air fryer and fry, 8 to 11 min., until browned and cooked through.
- Transfer to a cutting board and let rest before slicing.
Make the potato salad
- Meanwhile, small-dice the celery.
- Pick the dill fronds off the stems; roughly chop the fronds.
- In a small bowl, make the vinaigrette by combining ½ the mustard, ⅔ of the vinegar, 1 tbsp oil (double for 4 portions) and S&P.
- To the pot of potatoes and long beans, add the celery, dill, vinaigrette and S&P; toss well.
Make the maple-mustard mayo & serve
- In a second small bowl, combine the remaining mayo, mustard, vinegar and spices, and S&P.
- Divide the pork schnitzel and potato salad between your plates.
- Serve the maple-mustard mayo on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
