Chicken Schnitzel & Pesto Dressing

Name: Chicken Schnitzel & Pesto Dressing with Garlic Roast Veggie Salad
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 carrot; 1 Orange Kumara; 2 potato; 1 sachet Garlic & Herb Seasoning; 1 packet Baby Leaves; drizzle white wine vinegar; 2 tbs plain flour; 1 egg; 1 packet panko breadcrumbs; 1 sachet lemon pepper spice blend; 1 packet chicken breast; 1 packet creamy pesto dressing

with Garlic Roast Veggie Salad

Get up to $175 off

This is no ordinary schnitzel; tonight's golden crumbed chicken dish features a medley of roasted veggies and a drizzle of creamy pesto dressing for extra flair. With flavours like these, you won’t be missing your pub schnitty anytime soon!

Tags:

Kid Friendly

•Over 30g protein

Allergens:

Gluten

•Egg

•Wheat

•Soja

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

carrot

Orange Kumara

potato

1 sachet

Garlic & Herb Seasoning

1 packet

Baby Leaves

1 packet

panko breadcrumbs

1 sachet

lemon pepper spice blend

1 packet

chicken breast

1 packet

creamy pesto dressing

Not included in your delivery

olive oil

drizzle

white wine vinegar

2 tbs

plain flour

egg

Nutrition Values

Energy (kJ)3010 kJ

Calories719 kcal

Fat14.2 g

of which saturates2.5 g

Carbohydrate93.7 g

of which sugars28 g

Dietary Fibre8.3 g

Protein55.5 g

Sodium1615 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 Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut carrot, kumara and potato into bite-sized chunks. • Place veggies on a lined oven tray and sprinkle over garlic & herb seasoning. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • When the veggies are done, add baby leaves and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste.

• Meanwhile, place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until they are an even thickness, about 1cm. • 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 lemon pepper spice blend. • Coat chicken first in flour 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 coat the base. • When oil is hot, cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Chicken is cooked through when it's no longer pink inside. TIP: Ensure the oil is hot before cooking the pork schnitzels for best results.