Extra Cheesy Louisiana Chicken Schnitzel
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Extra Cheesy Louisiana Chicken Schnitzel

Extra Cheesy Louisiana Chicken Schnitzel

with Cos Salad & Smokey Aioli

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
Over 30g protein
Quick Prep
Quick
Climate Superstar
Allergens:
Gluten
Egg
Milk
Soy

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 head

cos lettuce

1

tomato

1

carrot

1 sachet

Louisiana spice blend

1 packet

panko breadcrumbs

(Contains Gluten; )

1 packet

chicken breast

2 packet

Shredded Cheddar Cheese

(Contains Milk; )

1 packet

Smokey Aioli

(Contains Egg, Soy; )

Not included in your delivery

olive oil

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)2739 kJ
Fat32.3 g
of which saturates11.8 g
Carbohydrate33.8 g
of which sugars9 g
Dietary Fibre8 g
Protein57.7 g
Sodium1782 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 Frying Pan
Lid

Instructions

1
1

• Roughly chop cos lettuce and tomato. Using a vegetable peeler, slice carrot into ribbons. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! 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. • 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 the spice mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.

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. TIP: Chicken is cooked through when it's no longer pink inside.

3
3

• Meanwhile, combine cos lettuce, tomato and carrot in a medium bowl. • Add a drizzle of vinegar and olive oil and season to taste. Toss to combine.

Little cooks: Take the lead by tossing the salad.

4
4

• Slice cheesy Louisiana chicken schnitzels. • Divide chicken between plates. • Serve with cos salad and smokey aioli. Enjoy!