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Golden Crumbed Chicken Schnitzels

Golden Crumbed Chicken Schnitzels

with Kumara Wedges & Creamy Rainbow Slaw

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Golden crusted chicken schnitzels get a boost of flavour with a moreish spice blend! Serve up a side of kumara wedges plus a crisp and colourful slaw for a bright and tasty dinner that brings fun and flavour to the table.

Allergens:EggsGluten

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

kumara

1 bunch

chives

½ unit

lemon

1 packet

chicken breast

1 bag

slaw mix

1 packet

garlic aioli

(ContainsEggs)

1 sachet

Aussie spice blend

1 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

Not included in your delivery

olive oil

2 tsp

plain flour

(ContainsGluten)

¼ tsp

salt

1 unit

egg

(ContainsEggs)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3360 kJ
Fat39.4 g
of which saturates6 g
Carbohydrate61.9 g
of which sugars21.8 g
Dietary Fibre0 g
Protein47.2 g
Cholesterol0 mg
Sodium1260 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Slice the kumara (unpeeled) into 1cm wedges. Place the wedges on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until tender, 25-30 minutes.

TIP: Cut the kumara to the correct size so it cooks in the allocated time.

2

While the wedges are roasting, 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.

3

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.

4

In a shallow bowl, combine the Aussie 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. Dip the chicken into the flour mixture, followed by the egg and finally into the panko breadcrumbs. Set aside on a plate.

5

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. TIP: Chicken is cooked through when it's no longer pink inside.

6

Divide the chicken schnitzels, kumara wedges and creamy rainbow slaw between plates. Serve with the lemon wedges and remaining garlic aioli.