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!
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
Ingredients
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)
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• Slice cheesy Louisiana chicken schnitzels. • Divide chicken between plates. • Serve with cos salad and smokey aioli. Enjoy!