Cheesy Louisiana Chicken Schnitzel
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Cheesy Louisiana Chicken Schnitzel

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!

Tags:
Kid Friendly
Quick Prep
Quick
Allergens:
Gluten
Egg
Soy
Milk

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 Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

avocado

1 bag

Shredded Cabbage Mix

1 bag

baby kale

¾ packet

panko breadcrumbs

(Contains Gluten; )

1 packet

chicken breast

1 packet

Smokey Aioli

(Contains Egg, Soy; )

1 sachet

Louisiana spice blend

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

Not included in your delivery

olive oil

1 tbs

plain flour

(Contains Gluten; )

¼ tsp

salt

1

egg

(Contains Egg; )

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Nutrition Values

Energy (kJ)2890 kJ
Fat40.4 g
of which saturates9.9 g
Carbohydrate32.7 g
of which sugars8.1 g
Protein48.5 g
Sodium1610 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

Large Non-Stick Pan
Lid

Instructions

1
1

• 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.

2
2

• 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.

3
3

• Meanwhile, add smokey aioli to the slaw. Season with salt and pepper. Toss to combine.

Little cooks: Take the lead by tossing the slaw!

4
4

• Slice cheesy Louisiana chicken schnitzels. • Divide chicken between plates. • Serve with smokey kale and avocado slaw. Enjoy!