Cheesy Louisiana Double Chicken Schnitzel

Name: Cheesy Louisiana Double Chicken Schnitzel with Avocado Salad & Smokey Aioli
Total time: 20 min
Yield: 2
Cuisine: Cajunsk
Ingredients: 1 packet Panko Breadcrumbs; 1 packet Smokey Aioli; 1 Cos Lettuce; 1 Tomato; 640 g Chicken Breast; 1 sachet Louisiana Spice Blend; 1 Avocado; 1 Cheddar Cheese; 1 drizzle olive oil; ¼ tsp salt; 1 drizzle vinegar (balsamic or white wine)

with Avocado Salad & Smokey Aioli

4.0(10)

Recipe Development TeamUpdated on October 30, 2026

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Calories

:

864 kcal

Protein

:

84.7g protein

Total

:

20 minutes

Difficulty

:

Easy

Allergens:

Wheat
Gluten
Eggs
Soy
Milk

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! Serve with the perfect side salad made up of avocado, tomato and cos salad. Time to dig in!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten)

1 packet

Smokey Aioli

(Contains: Eggs, Soy)

1

Cos Lettuce

1

Tomato

640 g

Chicken Breast

1 sachet

Louisiana Spice Blend

1

Avocado

1

Cheddar Cheese

(Contains: Milk)

Not included in your delivery

1 drizzle

olive oil

¼ tsp

salt

1 drizzle

vinegar (balsamic or white wine)

Nutrition

Energy (kJ)3620 kJ

Calories864 kcal

Fat54.6 g

of which saturates10 g

Carbohydrate30.9 g

of which sugars6.8 g

Dietary Fibre4 g

Protein84.7 g

Sodium1690 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

Cooking Steps

PDF

1

• Roughly chop cos lettuce and tomato.
• Halve avocado, then scoop out the flesh and roughly chop.
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! Evenly spread one-step coater and Louisiana spice blend on a large plate.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• Press chicken into crumb mixture, turning to coat. Set aside on a plate.

Little cooks: Help crumb the chicken! Make sure to wash your hands well afterwards.

2

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base.
• Cook crumbed chicken in batches, until golden and cooked through,
3-5 minutes each side.
• In the last 1-2 minutes of cook time, sprinkle Cheddar cheese over chicken, then cover with a lid (or foil) so cheese melts. Transfer to a paper towel-lined plate.

TIP: Don’t dry your chicken, the moisture will help the crumb stick.
TIP: Chicken is cooked through when it’s no longer pink inside.

3

• Meanwhile, in a medium bowl, combine cos lettuce, tomato and avocado and a drizzle of vinegar and olive oil. Toss to coat, then season to taste with salt and pepper.

Little cooks: Take the lead by tossing the salad.