Chicken Schnitzel Banh Mi
with Potato Fries & Sriracha Mayo
Here’s a fresh new take on everyone’s favourite Vietnamese sandwich - the Banh Mi! Tender crumbed chicken cooked to crunchy perfection is nestled into toasty bread with sriracha mayo, zingy pickled carrots and punchy coriander. Who wants a bite?
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
Ingredients
2
Potato
1
Carrot
1
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1
Panko Breadcrumbs
(Contains Gluten(Wheat); )
1
Chicken Breast
1
Mixed Salad Leaves
1
Sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Mayonnaise
(Contains Egg; May be present Wheat, Fish, Almond, Cashew, Sesame, Soy. )
1
Coriander
1
Ciabatta
(Contains Soy, Gluten(Wheat); May be present Egg, Sesame, Milk, Almond, Hazelnut. )
Not included in your delivery
1
olive oil
plain flour
(Contains Gluten; )
egg
(Contains Egg; )
Nutrition Values
Cooking Steps
• Cut potato into fries. • Set your air fryer to 200°C. • Place fries into the air fryer basket and drizzle over olive oil. Season with salt and pepper and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes.
TIP: No air fryer? Preheat oven to 240°C/220°C fanforced. Place fries on a lined oven tray, drizzle with olive oil, season and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, using a vegetable peeler, slice carrot into ribbons. In a medium bowl, combine the vinegar and a good pinch of sugar and salt. Add carrot to pickling liquid and add enough water to just cover. Set aside. • In a shallow bowl, combine the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Separate pork schnitzels (if stuck together) to get two per person. Coat pork in flour mixture, followed by the egg and finally the breadcrumbs. Transfer to a plate. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, using a vegetable peeler, slice carrot into ribbons. In a medium bowl, combine the vinegar and a good pinch of sugar and salt. Add carrot to pickling liquid and add enough water to just cover. Set aside. • 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. • In a shallow bowl, combine the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken in flour mixture, followed by the egg, and finally the breadcrumbs. Transfer to a plate.
• Cut ciabatta in half lengthways. • Toast or grill to your liking.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
TIP: Ensure the oil is hot before cooking the pork schnitzels for best results. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook chicken schnitzels in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Ensure the oil is hot before cooking the schnitzels for best results. TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, drain pickled carrot. In a large bowl, combine carrot ribbons, mixed salad leaves and a drizzle of olive oil. Season to taste. • In a small bowl, combine sriracha and mayonnaise.
• Spread bases of ciabatta with some sriracha mayo. • Top with pork schnitzel, pickled carrot salad and torn coriander. Serve with any remaining salad and potato fries. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Spread bases of panini with some sriracha mayonnaise. • Top with chicken schnitzel, pickled carrot salad and torn coriander. Serve with any remaining salad and potato fries. Enjoy!