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Southern Chicken Schnitzels & Potato Wedges

Southern Chicken Schnitzels & Potato Wedges

with Creamy Rainbow Slaw

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

Tags:Kid Friendly
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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 bag

chives

1 packet

chicken breast

1 bag

slaw mix

1 packet

smokey aioli

(ContainsEggs)

1 sachet

sweet mustard spice blend

1 packet

panko breadcrumbs

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

½

lemon

Not included in your delivery

1

olive oil

½ tbs

plain flour

(ContainsGluten)

¼ tsp

salt

1

egg

(ContainsEggs)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3253 kJ
Fat44.6 g
of which saturates5.7 g
Carbohydrate60.2 g
of which sugars8.8 g
Protein40.7 g
Sodium1295 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges and place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

2

While the wedges are roasting, thinly slice the chives. Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm thick.

3

In a large bowl, combine the slaw mix, chives and 1/2 the smokey aioli. Toss to coat and season with salt and pepper. Mix well and set aside.

4

In a shallow bowl, combine the sweet mustard spice blend, plain flour and the salt, then season with pepper. In a second shallow bowl, whisk the egg with a fork. In a third shallow bowl, add the panko breadcrumbs. Dip each chicken breast into the flour mixture, followed by the egg and finally into the panko breadcrumbs. Transfer to 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, cook the chicken, in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel.

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

6

Slice the lemon into wedges. Divide the Southern chicken schnitzels, potato wedges and smokey slaw between plates. Serve with the lemon wedges and remaining smokey aioli.