Chicken Schnitzel & Peppercorn Hollandaise
with Deluxe Pistachio Salad & Balsamic Dressing
Peppercorn meets hollandaise, a wonder duo sauce swooping in to transform this chicken schnitty dinner into something new. Sprinkle a few pistachios into the salad to bring a little crunch and there you have it, another tasty version of the chicken schnitzel.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
cucumber
2
radish
½ sachet
black peppercorns
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
chicken breast
1 packet
Hollandaise
(May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy)
1 bottle
Balsamic & Olive Oil Dressing
1 packet
pistachios
(Contains: Tree Nuts; May be present: Gluten, Milk, Sesame, Soy, Peanuts)
1 bag
Deluxe Salad Mix
1 sachet
Aussie Spice Blend
Not included in your delivery
1
olive oil
2 tbs
plain flour
(Contains: Gluten; )
1
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Thinly slice cucumber into half-moons. Thinly slice radish. • Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin. • 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.
• 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, combine panko breadcrumbs and Aussie spice blend. • Coat chicken first in the flour, followed by the egg and finally the spiced breadcrumbs. Transfer chicken to a plate.
• Heat a large frying pan over medium-high heat. Toast pistachios, tossing, until golden, 3-5 minutes. Transfer to a small bowl and set aside.
• Return the frying pan to medium-high heat with enough olive oil to cover 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.
• Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. Cook crushed peppercorns until fragrant, 1 minute. • Remove pan from heat, then add hollandaise and a splash of water and stir to combine. Season to taste. • Meanwhile, combine deluxe salad mix, cucumber, radish and balsamic & olive oil dressing in a large bowl. Season to taste.
• Divide chicken schnitzels and salad between plates. • Garnish salad with toasted pistachios. • Drizzle peppercorn hollandaise sauce over the chicken to serve. Enjoy!
