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Chicken schnitzel with parsnips and mushrooms

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken schnitzel with parsnips and mushrooms

Paleo, Gluten-Free, Soy-Free

2 Servings, 760 Calories/Serving

25 – 35 Minutes

In Sun Basket’s spin on the German classic, instead of breading and deep-frying the meat, we give it a light dusting of almond meal, then serve it with a velvety mushroom pan sauce and roasted parsnips sweetened with a touch of maple syrup.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 or 3 parsnips
  • 1 tablespoon pure maple syrup
  • 3 ounces cremini mushrooms
  • Peeled fresh garlic
  • 1 lemon
  • 1 cup vegetable broth
  • Two 6-ounce boneless skinless chicken breasts
  • 1 pasture-raised organic egg
  • ¾ cup almond meal
  • Fresh flat-leaf parsley
  • 1 tablespoon unsalted butter (optional)

Nutrition per serving

Calories: 760, Protein: 53 g, Total Fat: 41 g, Monounsaturated Fat: 15 g, Polyunsaturated Fat: 2 g, Saturated Fat: 5 g, Cholesterol: 235 mg, Carbohydrates: 48 g, Fiber: 10 g, Added Sugar (Maple Syrup): 6 g, Sodium: 660 mg
Contains: tree nuts, milk, eggs

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and roast the parsnips

Heat the oven to 450ºF.
  • Scrub or peel the parsnips and trim off the ends; cut the parsnips lengthwise into quarters, then crosswise into 2-inch lengths.
On a sheet pan, toss the parsnips with the maple syrup; season with salt and pepper. Spread in an even layer; roast, stirring halfway through, until lightly browned and tender, 18 to 20 minutes.
While the parsnips roast, prepare the sauce.

2

Start the mushroom sauce

  • Cut the mushrooms into ¼-inch slices.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Zest the lemon; cut the lemon into wedges for garnish.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Stir in the garlic and lemon zest; cook until fragrant, about 1 minute. Add the vegetable broth, bring to a vigorous simmer, and cook, stirring occasionally, until thickened, 4 to 6 minutes.
While the sauce simmers, prepare the chicken.

3

Prep and cook the chicken

  • Pat the chicken dry with a paper towel. Cut in half lengthwise to create 4 thin cutlets; season generously with salt and pepper.
  • Crack the egg into a shallow bowl and season with salt and pepper. With a whisk or fork, lightly beat until just blended.
  • In another shallow bowl, spread the almond meal.
Dip the chicken into the egg; let the excess drip off. Lightly press the chicken into the almond meal, coating all sides.
In a medium frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken; cook until golden brown and cooked through, 3 to 5 minutes per side. Transfer to a plate. While chicken cooks, prepare the parsley.

4

Chop the parsley; finish the sauce

  • Strip the parsley leaves from the stems; coarsely chop the leaves.
Remove the mushroom sauce from the heat. Stir in the parsley and butter, if using. Season to taste with salt and pepper.

5

Serve

Transfer the chicken to individual plates; top with the mushroom sauce. Serve with the parsnips and lemon wedges.
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