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.
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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 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.
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.
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.
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.
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.
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.