Smokey Chicken Schnitzel & Beetroot Relish
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Smokey Chicken Schnitzel & Beetroot Relish

Smokey Chicken Schnitzel & Beetroot Relish

with Lemon Crushed Potatoes & Apple Slaw

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 lime juice. Crumb the chicken with the barbecue seasoning for a smokey flavour and serve with a sweet and vibrant beetroot relish.

Tags:
Air Fryer Friendly
Kid Friendly
Over 30g protein
Allergens:
Milk
Gluten
Egg

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

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

½

lemon

1 sachet

Chicken-Style Stock Powder

1 sachet

barbecue seasoning

1 packet

panko breadcrumbs

(Contains Gluten; )

1 packet

chicken breast

½

apple

1 stalk

celery

1 packet

Shredded Cabbage Mix

1 packet

Beetroot Relish

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1 tbs

plain flour

(Contains Gluten; )

¼ tsp

salt

1

egg

(Contains Egg; )

drizzle

vinegar (balsamic or white wine)

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Nutrition Values

Energy (kJ)2765 kJ
Fat15 g
of which saturates7.2 g
Carbohydrate75.5 g
of which sugars30.9 g
Dietary Fibre5.9 g
Protein54.3 g
Sodium1695 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 Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• 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!

2
2

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

3
3

• Set your air fryer to 200°C. Place crumbed chicken into air fryer basket and cook, turning halfway, until golden and cooked through, 12-15 minutes.

TIP: No airfryer? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.

4
4

• 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, lemon crushed potatoes and apple slaw between plates. • Serve with beetroot relish. Enjoy!