Chicken Schnitzel & Cheddar Potatoes
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Chicken Schnitzel & Cheddar Potatoes

Chicken Schnitzel & Cheddar Potatoes

with Onion Gravy & Avocado Salad

There you have it, a chicken schnitzel and roast potato feast, but there’s a surprise hidden in here, ready to entertain you with dazzling flavours. It’s all in the Cheddar melted over the potatoes and a caramelised onion sauce for the chicken. Sorry for spoiling the surprise but we couldn’t contain our excitement!

Allergens:
Milk
•Soy
•Sulphites
•Gluten
•Egg
•Gluten(Wheat)

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 Time30 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

½

Onion

1 sachet

Gravy Granules

(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )

1 packet

panko breadcrumbs

(Contains Gluten(Wheat); )

1 sachet

Aussie Spice Blend

1 packet

chicken breast

1

avocado

1 packet

Mixed Salad Leaves

Not included in your delivery

olive oil

2 tbs

plain flour

(Contains Gluten; )

1

egg

(Contains Egg; )

½ cup

boiling water

drizzle

vinegar (balsamic or white wine)

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Nutrition Values

Energy (kJ)3157 kJ
Calories755 kcal
Fat27.1 g
of which saturates8.3 g
Carbohydrate69.1 g
of which sugars21.2 g
Dietary Fibre8.2 g
Protein59.1 g
Sodium1253 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

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 18-20 minutes. • Lightly crush the semi-roasted potatoes on the tray. Sprinkle with shredded Cheddar cheese. Return to oven and bake until golden, a further 8-10 minutes.

2
2

• While the potatoes are baking, combine the plain flour and a pinch of salt in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and Aussie spice blend. • 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. • Coat chicken first in the flour mixture, followed by the egg and finally the spiced breadcrumbs. Transfer to a plate.

3
3

• Boil the kettle. Thinly slice onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 6-7 minutes. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. Add onion and stir to combine. Cover to keep warm and set aside.

4
4

• Wipe out the frying pan and return to 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.

5
5

• While the schnitzel is cooking, slice avocado in half, scoop out flesh and roughly chop. • In a large bowl, combine avocado, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste.

6
6

• Slice chicken schnitzel. • Divide chicken schnitzel, Cheddar crushed potatoes and avocado salad between plates. Top chicken with onion gravy to serve. Enjoy!