Classic Golden Chicken Schnitzel
with Radish, Mint & Parmesan Salad
- Wheat
- Gluten
- Milk
- Sulphites
- Eggs
- Fish
- Soy
- Cashew
- Sesame
- Wheat
- Gluten
- Almond
- Milk
- Eggs
- May contain traces of allergens
It’s our favourite time of the week again, it’s chicken schnitzel night! Give it up for this golden crumb with a dollop of mayo for dipping. This all-star shines brighter with a serving of lush radish and mint salad. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Mint
320 g
Chicken Breast
1
Celery
1 sachet
Classic Roast Seasoning
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Lemon
1
Radish
1 packet
Balsamic & Olive Oil Dressing
(Contains: Sulphites; May be present: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs)
Not included in your delivery
1 drizzle
olive oil
2 tbs
plain flour
(Contains: Gluten; May be present: Wheat)
1 piece
egg
(Contains: Eggs; )
1 tbs
Mayonnaise
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Thinly slice radish and celery.
• Pick and thinly slice mint leaves.
• Slice lemon into wedges.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
Little cooks: Help pick the herbs from the stems!
• In a shallow bowl, combine the plain flour and a pinch of salt.
• In a second shallow bowl, whisk the egg.
• In a third shallow bowl, combine panko breadcrumbs and classic roast seasoning.
• Coat chicken in the flour mixture, followed by the egg and finally the panko-spice mixture.
• Transfer to a plate.
Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to
wash your hands well afterwards.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed chicken until golden and cooked through, 3-5 minutes on each side.
• Transfer to a paper towel-lined plate.
TIP: Chicken is cooked when it is no longer pink in the centre.
• Meanwhile, in a large bowl, add finger lime dressing and season to taste of salt and pepper.
• Add mixed salad leaves, radish, celery, grated Parmesan cheese and mint to the dressing and toss to coat.
Little cooks: Take the lead by tossing the salad!
• Divide chicken schnitzels and radish, mint and Parmesan salad between plates.
• Serve with a dollop of the mayonnaise and lemon wedges. Enjoy!
