Smokey Chicken Schnitzel & Beetroot Relish

Name: Smokey Chicken Schnitzel & Beetroot Relish with Lemon Crushed Potatoes & Apple Slaw
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 2 potato; ½ lemon; 20 g butter; 1 sachet Chicken-Style Stock Powder; 1 tbs plain flour; 1 sachet barbecue seasoning; ¼ tsp salt; 1 egg; 1 packet panko breadcrumbs; 1 packet chicken breast; ½ apple; 1 stalk celery; 1 bag Shredded Cabbage Mix; drizzle vinegar (balsamic or white wine); 1 packet Beetroot Relish

with Lemon Crushed Potatoes & Apple Slaw

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A classic schnitzel is always best served with a side of potatoes. We’re jazzing things up tonight by crushing the potatoes with a squeeze of lemon juice. Crumb the chicken with the barbecue seasoning for a smokey flavour serve with a sweet and vibrant beetroot relish.

Tags:

Kid Friendly

Allergens:

Milk

•Gluten

•Egg

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

lemon

1 sachet

Chicken-Style Stock Powder

1 sachet

barbecue seasoning

1 packet

panko breadcrumbs

1 packet

chicken breast

apple

1 stalk

celery

1 bag

Shredded Cabbage Mix

1 packet

Beetroot Relish

Not included in your delivery

olive oil

20 g

butter

1 tbs

plain flour

¼ tsp

salt

egg

drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)2779 kJ

Fat17.9 g

of which saturates7.9 g

Carbohydrate74.4 g

of which sugars24.5 g

Protein47.4 g

Sodium1786 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Saucepan

•Large Frying Pan

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Slice lemon into wedges. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, then return potato to the pan. • Add the butter, chicken-style stock powder and a generous squeeze of lemon juice and toss to coat. Lightly crush potato with a potato masher or fork. Cover to keep warm.

Little cooks: Get those muscles working and help crush the potatoes!

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, whisk the plain flour, barbecue seasoning, the salt and egg until combined. • In a second shallow bowl, place panko breadcrumbs. • Pull apart pork schnitzels so you get 2 per person. • Coat chicken first in the egg mixture, followed by the panko breadcrumbs. Transfer crumbed chicken to a plate.

Little cooks: Help crumb the chicken!

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.

• Meanwhile, thinly slice apple (see ingredients) and celery. • In a large bowl, combine shredded cabbage mix, apple, celery and a drizzle of vinegar and olive oil. Season with salt and pepper. • Divide chicken schnitzel, lemon crushed potatoes and apple slaw between plates. • Serve with beetroot relish. Enjoy!