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Traditional Chicken Schnitzel

Traditional Chicken Schnitzel

with Rainbow Cherry Tomato Salad & Lemon-Butter Sauce

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There’s nothing quite like the golden crust of a good old-fashioned chicken schnitzel to cheer you up – that’s just simple science. And as for condiments? We think our lemon butter sauce for the adults might just make for an unbeatable combination.

Allergens:GlutenEggsTree NutsMilk
Prep Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit

lemon

1 punnet

cherry tomato medley

1 packet

chicken breast

2 packet

panko breadcrumbs

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

1 packet

slivered almonds

(ContainsTree NutsMay be presentPeanuts, Tree Nuts, Milk, Soy, Gluten, Sesame)

1 cube

chicken stock

1 bag

mixed salad leaves

1 unit

cucumber

4 unit

pita pockets

(ContainsGlutenMay be presentSesame)

Not included in your delivery

olive oil

⅓ cup

plain flour

(ContainsGluten)

2 tsp

salt

2 unit

egg

(ContainsEggs)

40 g

butter

(ContainsMilk)

¼ cup

water

4 tsp

vinegar (balsamic or white wine)

1.5 tsp

honey

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3220 kJ
Fat36.5 g
of which saturates11.1 g
Carbohydrate54.6 g
of which sugars4.8 g
Protein52.2 g
Sodium801 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Shallow Dish
Plate
Paper Towel
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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GET PREPPED
GET PREPPED
1

Preheat the oven to 220°C/200°C fan-forced. Slice the pita pockets into 2cm squares. Spread the pita squares across two oven trays lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Spread in a single layer. Bake for 5 minutes or until toasted. Set aside. While the pita is baking, cut the lemon in half. Thinly slice the cucumber into half-moons. Slice the heirloom cherry tomatoes in half.

CRUMB THE CHICKEN
CRUMB THE CHICKEN
2

Place the chicken breasts between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick. In a shallow bowl, combine the plain flour, the salt and a pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken breast into the flour mix, followed by the egg and finally in the breadcrumbs. Set aside on a plate.

COOK THE CHICKEN
COOK THE CHICKEN
3

Heat a large frying pan over a medium-high heat. Toast the slivered almonds for 3-4 minutes, or until golden. Transfer to a plate. Return the frying pan to a medium-high heat with enough olive oil to coat the base. When the oil is hot, add 1/2 the schnitzels and cook for 2-4 minutes on each side, or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining chicken. TIP: Add extra oil as needed to stop the schnitzel from sticking.

MAKE THE LEMON SAUCE
MAKE THE LEMON SAUCE
4

TIP: If you don't want the sauce, just serve with lemon wedges! Wash out the frying pan and return to a medium-high heat. Add the butter and stir until melted. Crumble in 1 chicken stock cube and add the water, 1/2 tsp honey and a good squeeze of lemon juice. TIP: Add more or less lemon juice, according to your taste. Whisk together and simmer, stirring, for 2 minutes or until well combined and slightly reduced. Slice any remaining lemon into wedges.

MAKE THE TOMATO SALAD
MAKE THE TOMATO SALAD
5

In a medium bowl, add the vinegar, 1 tsp honey and 2 tbs of olive oil. Season to taste with salt and pepper. Add the heirloom cherry tomatoes, cucumber, mixed salad leaves and pita crisps. TIP: Toss the salad just before serving to keep the leaves and pita bread crisp.

SERVE UP
SERVE UP
6

Divide the chicken schnitzel and rainbow cherry tomato salad between plates. Sprinkle with the toasted slivered almonds and serve any lemon wedges on the side. Spoon the lemon-butter sauce over the adult portions. TIP: If the kids like lemon, drizzle a little over their portions too!