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.
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Aussie spice blend
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
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.
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.
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 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.
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.
Divide the chicken schnitzels, kumara wedges and creamy rainbow slaw between plates. Serve with the lemon wedges and remaining garlic aioli.