Chicken Schnitzel & Pear-Parmesan Salad
with Garlic Aioli
It's easy to whip up a classic schnitzel at home, and we're going to show you how! Then, make it a meal with a sweet and savoury salad, studded with pear and Parmesan cheese, plus some garlic aioli for dipping. Delicious!
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
1
cucumber
½
pear
1 bunch
mint
1 packet
panko breadcrumbs
(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)1 packet
chicken breast
1 bag
mixed salad leaves
1 packet
grated Parmesan cheese
(ContainsMilk)1 packet
garlic aioli
(ContainsEggs)Not included in your delivery
1
Olive Oil
1 tsp
salt
2 tbs
plain flour
(ContainsGluten)1
eggs
(ContainsEggs)1 tsp
honey
1 tbs
vinegar (white wine or red wine)
Thinly slice the cucumber into half-moons. Thinly slice the pear (see ingredients) into wedges. Pick and thinly slice the mint leaves.
In a shallow bowl, combine the salt and plain flour, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs.
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. Dip the chicken into the seasoned flour, 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 crumbed chicken, in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil between batches, if needed, so the chicken doesn't stick to the pan.
In a medium bowl, combine the honey, vinegar and a drizzle of olive oil. Add the mixed salad leaves, cucumber, pear, grated Parmesan cheese and mint. Toss to coat.
Divide the chicken schnitzel and pear-Parmesan salad between plates. Serve with the garlic aioli.