Ready in: 35 minutes

Difficulty: Easy 

Nutritional facts (est. per serving): 575 kCal, 34g fat, 49g carb, 76g protein, 7g dietary fiber 

This BOX includes:

Potatoes (g)

Thyme (g)

Panko Bread Crumbs (cups)

Boneless Chicken Breasts (g)

Green Beans (g)

Beetroot

Equipment:

Bowl

Pot

2 Pans

Baking Sheet

Method: 

  1. Wash the produce. Peel and slice the potatoes and beetroot into 1 cm think slices. Trim the end of the green beans and chop them into 3 cm pieces. Preheat oven to 220°C.
  2. Drizzle the potato and beetroot slices with oil and half the thyme then bake for 15 to 20 minutes until the potatoes are golden and the beetroot is cooked through.
  3. Remove the thyme leaves, discarding stems. In a bowl, add the remaining thyme leaves, panko bread crumbs, salt and pepper. Mix to combine.
  4. Slice the chicken lengthwise into two to three 1 cm thick pieces.
  5. Melt the butter using a microwave or heat in a pan on low heat until melted. Dip the chicken into the melted butter, then press into the crumb mixture.
  6. Heat oil (up to 1 cm) in a large non stick pan over medium heat. Add the crumbed chicken and cook, in batches if required, for about 2 minutes each side or until golden and cooked through. Drain on paper towel.
  7. Bring a large pot of water to a boil over high heat. Add a generous pinch of salt and green beans to the boiling water. Cook until bright green and just tender, about 2 minutes. Drain and season with salt and pepper.
  8. Divide schnitzel between plates. Serve with the beetroot, potatoes and green beans. Enjoy!

Chicken Schnitzel with Potato, Green Beans and Beetroot

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