Crumbed Chicken & Creamy Pesto Dressing
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Crumbed Chicken & Creamy Pesto Dressing

Crumbed Chicken & Creamy Pesto Dressing

with Garlic Roast Veggie Salad

This is no ordinary schnitzel; tonight's golden crumbed chicken dish features a medley of roasted veggies and a drizzle of creamy pesto dressing for extra flair. With flavours like these, you won’t be missing your pub schnitty anytime soon!

Tags:
Kid Friendly
Over 30g protein
Allergens:
Gluten
Egg
Milk

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

Kumara

2

potato

1 sachet

Garlic & Herb Seasoning

1 packet

baby leaves

1 packet

panko breadcrumbs

(Contains Gluten; )

1 sachet

lemon pepper spice blend

1 packet

chicken breast

1 packet

creamy pesto dressing

(Contains Milk; )

Not included in your delivery

olive oil

drizzle

white wine vinegar

2 tbs

plain flour

(Contains Gluten; )

1

egg

(Contains Egg; )

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Nutrition Values

Energy (kJ)2991 kJ
Fat14.4 g
of which saturates2.4 g
Carbohydrate93.3 g
of which sugars25.9 g
Dietary Fibre10.3 g
Protein54.5 g
Sodium1266 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut carrot, kumara and potato into bite-sized chunks. • Place veggies on a lined oven tray and sprinkle over garlic & herb seasoning. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • When the veggies are done, add baby leaves and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste.

2
2

• Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until they are an even thickness, about 1cm. • Meanwhile, combine the plain flour and a pinch of salt in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and lemon pepper spice blend. • Coat chicken first in flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.

3
3

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Chicken is cooked through when it's no longer pink inside. TIP: Ensure the oil is hot before cooking the chicken schnitzels for best results.

4
4

• Slice chicken. • Divide spiced roast veggies between plates. Top with crumbed chicken. • Drizzle over creamy pesto dressing to serve. Enjoy!