We've turbo-charged schnitzel night with some unexpected, yet delightful additions! You'll find a featuring of a too good to be true creamy coconut sauce infused with Sri Lankan-style spices, some fluffy rice and a helping of garlic veggies. With immaculate combos like these, it's nothing but happy days ahead!
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
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
baby spinach leaves
chicken-style stock powder
Sri Lankan spice blend
In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Toast the sesame seeds until browned, 1 minute. Add the basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the garlic. Roughly chop the Asian greens. Thinly slice the carrot into half-moons. Place each 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. In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Coat the chicken in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot until tender, 3-4 minutes. Add the Asian greens, baby spinach leaves and garlic and cook until just wilted and fragrant, 1-2 minutes. Season. Transfer to a bowl and cover to keep warm.
Wipe out the frying pan, then return to a medium-high heat with enough olive oil to cover the base. Cook the crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel.
TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan.
Wipe out the frying pan, then return to a medium heat. Cook the coconut cream, Sri Lankan spice blend and chicken-style stock powder (see ingredients), stirring, until slightly thickened, 1-2 minutes.
Slice the chicken. Divide the sesame rice, crumbed chicken and garlic veggies between plates. Pour over the Sri Lankan coconut sauce to serve.