HelloHero: Crumbed Chicken & Chips
with Dill-Parsley Mayo & Cucumber Salad- Gluten
- Eggs
- Gluten(Wheat)
- Soy
It’s a classic, it’s a favourite for all, it’s the answer to your cravings, a steaming plate of chicken and chips. That’s right we’re trying our hand at this superstar dish, bringing it to your kitchen with a garlic and herb crumb for the chicken fillets, a must-have side of potato chips, fresh salad and of course a herby mayo. You won’t be needing that takeaway menu anymore.
Ingredients
2
potato
½
lemon
1
tomato
1
cucumber
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
1 tablespoon (tbsp)
plain flour
(Contains: Gluten; )
1
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into chips. • Place chips on a lined oven tray. Season with salt, drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, cut lemon into wedges. Roughly chop tomato and cucumber. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • 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 garlic & herb seasoning. Coat chicken first in the flour, followed by the egg and finally the breadcrumbs. Set aside on a plate.
• When the chips have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base of the pan. • When oil is hot, cook crumbed chicken in batches, until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.
• In a large bowl, combine mixed salad leaves, tomato, cucumber, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper and toss to combine. • Divide crumbed chicken, chips and cucumber salad between plates. • Serve with dill & parsley mayo and any remaining lemon wedges. Enjoy!
