Classic Chicken Schnitzel
with Pear-Parmesan Salad & Garlic Aioli- Gluten
- Eggs
- Gluten(Wheat)
- Almond
- Milk
- Soy
- Sulphites
- Gluten
- Eggs
- Fish
- Milk
- Traces of Cashew
- Almond
- Sesame
- Soy
- May contain traces of allergens
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 almonds, plus some garlic aioli for dipping. Delicious!
Ingredients
2 unit
pear
1 bunch
mint
1 unit
cucumber
2 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
chicken breast
1 packet
Slivered Almonds
(Contains: Almond; )
1 bag
salad leaves
1 packet
Shaved Parmesan Cheese
(Contains: Milk; )
1 packet
garlic aioli
(Contains: Eggs, Soy; )
2 packet
balsamic glaze
(Contains: Sulphites; May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy)
Not included in your delivery
olive oil
2 tsp
salt
¼ cup
plain flour
(Contains: Gluten; )
2 unit
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
Thinly slice the pear. Thinly slice the cucumber into half-moons. Pick and thinly slice the mint leaves.
In a shallow bowl, combine the salt, plain flour and a good pinch of pepper. In a second shallow bowl, whisk the eggs. 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 breast into the seasoned flour, followed by the egg, and finally into the panko breadcrumbs. Set aside on a plate. Repeat with the remaining chicken.
Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast until golden, 3-4 minutes. Transfer to a small bowl. Return the pan to a medium-high heat with enough olive oil to coat the base. When the oil is hot, add 1/2 the crumbed chicken and cook until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining chicken, adding extra olive oil if required. TIP: The chicken is cooked when it is no longer pink in the centre.
In a large bowl, combine the mixed salad leaves and the balsamic & olive oil dressing. Add the pear, cucumber, shaved Parmesan cheese and mint and toss to coat. TIP: Reserve some salad without mint if the kids aren't fans! TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the chicken schnitzels and the pear-Parmesan salad between plates. Serve with a dollop of garlic aioli and sprinkle the adults' portions with the toasted almonds.
