Cheesy Louisiana Chicken Schnitzel
with Smokey Kale & Avocado Slaw
Load up chicken breasts with flavour before pan-frying them until golden and tender. Southern-inspired, Louisiana spice blend and melted Cheddar combine to make a sensational topping that everyone will happily devour!
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Shredded Cabbage Mix
(Contains Gluten; May be present Peanuts, Tree Nuts, milk, Soy, Sesame. )
(Contains Egg, Soy; )
Louisiana spice blend
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
(Contains Gluten; )
(Contains Egg; )
• Grate the carrot. Slice avocado in half, scoop out flesh and thinly slice. • In a medium bowl, combine shredded cabbage mix, carrot, avocado and baby kale. Set aside. • In a shallow bowl, combine the plain flour, Louisiana spice blend and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs (see ingredients). • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick. • Coat chicken first in spice mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.
Little cooks: Help with cracking and whisking the egg.
• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. When oil is hot, cook crumbed chicken in batches, until golden and cooked through, 2-4 minutes on each side. • In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over chicken and cover with a lid (or foil) so cheese melts.
TIP: Add extra oil between batches if needed.
• Meanwhile, add smokey aioli to the slaw. Season with salt and pepper. Toss to combine.
Little cooks: Take the lead by tossing the slaw!
• Slice cheesy Louisiana chicken schnitzels. • Divide chicken between plates. • Serve with smokey kale and avocado slaw. Enjoy!