Cheesy Golden Chicken Schnitzel & Wedges

Name: Cheesy Golden Chicken Schnitzel & Wedges with Creamy Slaw
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Panko Breadcrumbs; 320 g Chicken Breast; 1 Cucumber; 1 packet Slaw Mix; 1 sachet Classic Roast Seasoning; 2 packet Potato; 1 packet Grated Parmesan Cheese; packet Garlic Aioli; 1 Lemon

with Creamy Slaw

Get up to $175 off

Tags:

High Protein

Allergens:

Wheat

•Gluten

•Milk

•Eggs

•Soy

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

320 g

Chicken Breast

Cucumber

1 packet

Slaw Mix

1 sachet

Classic Roast Seasoning

2 packet

Potato

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

packet

Garlic Aioli

(Contains: Eggs, Soy; )

Lemon

Nutrition Values

Calories421 kcal

Energy (kJ)1760 kJ

Fat8.2 g

of which saturates3.2 g

Carbohydrate38.6 g

of which sugars8.5 g

Dietary Fibre4.1 g

Protein48 g

Sodium744 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.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray, drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then bake until tender, 20-25 minutes. • In the last 5 minutes of cook time, sprinkle wedges with grated Parmesan cheese. Bake until golden and melted. • While the wedges are baking, slice cucumber into half-moons. Slice lemon in half. • In a large bowl, combine cucumber, slaw mix, a squeeze of lemon juice and ½ the garlic aioli. Add a pinch of salt and pepper and toss to coat. Set aside.

Little cooks: Help toss the potato wedges!

• Place chicken breasts between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm-thick. • In a shallow bowl, combine the salt, plain flour and a good pinch of pepper. • In a second shallow bowl, whisk the eggs. • In a third shallow bowl, mix panko breadcrumbs and Aussie spice blend. • Dip chicken breast into flour mixture to coat, then into egg, and finally into the panko Aussie spice breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base of the pan. • When oil is hot, cook crumbed chicken breast until golden and cooked through, 2-4 minutes each side. TIP: Add extra oil if needed so the schnitzel does not stick to the pan. Set aside on a plate lined with paper towel.

• Divide classic chicken schnitzels, cheesy wedges and creamy slaw between plates. • Serve with remaining garlic aioli. Enjoy! Little cooks: Add the finishing touch by drizzling over the garlic aioli!