Chermoula Crumbed Chicken & Radish Salad
with Roast Chilli Garlic Pumpkin
Schnitzel and wedges is a pub classic that we’ll never get tired of - but who’s ready for a delicious new twist? We are! This golden chicken schnitzel has the flavours of the Middle East cooked right into the crumb. As if that wasn’t enough, pumpkin wedges baked in a chilli garlic butter are our new favourite accompaniment.
This recipe is under 650kcal per serving.
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 packet
peeled pumpkin pieces
1
radish
2 clove
garlic
pinch
chilli flakes
1 packet
panko breadcrumbs
(Contains Gluten; )
1 sachet
chermoula spice blend
1 packet
chicken breast
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, thinly slice radish. Finely chop garlic. • In a small microwave-safe bowl, place the butter, garlic and chilli flakes (if using) and microwave in 10 second bursts, until melted. Season with salt and pepper, then set aside. • When pumpkin has 5 minutes remaining, pour over chilli garlic butter and bake until golden.
• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm-thick. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and chermoula spice blend. • Coat chicken in flour mixture, followed by the egg, and finally the breadcrumbs. Transfer to a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan. TIP: Chicken is cooked through when it's no longer pink inside.
• In a medium bowl, combine mixed salad leaves, radish and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide chermoula crumbed chicken, chilli garlic pumpkin wedges and radish salad between plates. Enjoy!