Golden chicken schnitzels get a tasty twist with our sweet mustard spice blend, inspired by the flavours of the American South. Add potato fries and a crisp and creamy slaw for an easy crowd-pleasing dinner.
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sweet mustard spice blend
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until lightly browned, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the fries are baking, finely chop the chives. Slice the lemon (see ingredients list) into wedges. Place the chicken breast between two sheets of baking paper and pound with a meat mallet or rolling pin until 1cm thick.
In a large bowl, combine the slaw mix, chives and 1/2 the garlic aioli and toss to coat. Season with a pinch of salt and pepper, mix well and set aside.
In a shallow bowl, combine the sweet mustard spice blend, plain flour, the salt and a pinch of pepper. In a second shallow bowl, whisk the egg with a fork. In a third shallow bowl, place the panko breadcrumbs. Coat each chicken breast in the flour mixture, followed by the egg and finally in the panko breadcrumbs. Set aside on a plate.
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add 1/2 the crumbed chicken and cook until golden on the outside and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining chicken. TIP: Add extra oil between batches if necessary.
Divide the Southern chicken schnitzels, fries and creamy rainbow slaw between plates. Serve with the remaining garlic aioli and lemon wedges.