Chicken
Zest up with this lemony chicken schnitzel that has its golden crumb drizzled in a luscious caper-butter sauce. A fresh side salad glistens with a simple vinaigrette to make things a bit special on an otherwise uneventful weeknight. If you're cooking for special company, this will elevate you to the role of romantic lead.
Slice chicken horizontally to yield 2 thinner pieces. Place in a bowl with aioli and toss to coat. Place breadcrumbs on a plate and press chicken into crumbs to coat. Set aside while you continue with step 2.
Crush garlic and chop parsley leaves. Juice lemon. Heat a frypan over medium heat, add butter and heat until bubbling. Add capers and garlic to pan and cook for 30 seconds or until fragrant. Add lemon juice and parsley and toss to combine. Season with pepper and set aside. Wipe out pan.
Return frypan to medium heat with 30ml (1½ tablespoons) olive oil. Add chicken and cook for 3–4 minutes each side or until golden and cooked through. Remove from pan and season with salt. While the schnitzels are cooking, continue with step 4.
In a bowl big enough to fit the salad, add wholegrain mustard, red wine vinegar and remaining olive oil. Season with salt and pepper and mix to combine.
Slice cucumber into rounds. Rinse and tear lettuce. Halve cherry tomatoes. Place cucumber, lettuce, cherry tomatoes and parmesan in the bowl with the dressing. Season to taste with salt and pepper and toss to combine.
Divide schnitzels and salad between plates and top with caper sauce. Serve with lemon wedges.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
