Extra Parmesan-Crumbed Chicken
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Extra Parmesan-Crumbed Chicken

Extra Parmesan-Crumbed Chicken

with Veggie Fries & Mayonnaise

Let’s get crumbing! For the perfect result, take our advice: set up your crumbing station with three bowls, season well, and keep one hand for wet ingredients, the other for dry. Then all that’s left to do is enjoy that delicious crunch!

Tags:
Kid Friendly
Allergens:
Gluten
•Egg
•Gluten(Wheat)
•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 Time40 minutes
Cooking Time35 minutes
DifficultyEasy

Ingredients

Serving amount

2

Potato

1

Beetroot

1

Carrot

1

Asparagus

1

Chicken Breast

1

Nan's Special Seasoning

1

Panko Breadcrumbs

(Contains Gluten(Wheat); )

2

Grated Parmesan Cheese

(Contains Milk; )

1

Mayonnaise

(Contains Egg; )

Not included in your delivery

1

olive oil

1

plain flour

(Contains Gluten; )

1

salt

1

egg

(Contains Egg; )

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Nutrition Values

Energy (kJ)3441 kJ
Calories822 kcal
Fat28.4 g
of which saturates8.5 g
Carbohydrate71.4 g
of which sugars16.3 g
Dietary Fibre13 g
Protein62.1 g
Sodium1234 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.

Instructions

1

• Preheat the oven to 240°C/220°C fan-forced. • Cut the potato and beetroot into fries. Thinly slice the carrot into sticks. • Place the potato, beetroot and carrot on a lined oven tray. Drizzle with olive oil, then season with salt. Toss to coat, spread out evenly, then bake until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide between two trays. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Preheat the oven to 240°C/220°C fan-forced. • Cut the potato and beetroot into fries. Thinly slice the carrot into sticks. • Place the potato, beetroot and carrot on a lined oven tray. Drizzle with olive oil, then season with salt. Toss to coat, spread out evenly, then bake until tender, 25-30 minutes. • In the last 5 minutes of cooking time, sprinkle half the Parmesan cheese over the veggies. Bake until golden and melted.

TIP: If your oven tray is crowded, divide between two trays.

2

• While the veggie fries are baking, trim asparagus. • Cut the chicken breast into 1cm strips.

3

• In a shallow bowl, combine Nan's special seasoning, the plain flour and the salt, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the grated Parmesan cheese and panko breadcrumbs. • Take handfuls of the chicken strips and coat them in the flour mixture, followed by the egg and finally the panko-Parmesan mixture. Transfer to a plate. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a shallow bowl, combine Nan's special seasoning, the plain flour and the salt, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the remaining grated Parmesan cheese and panko breadcrumbs. • Take handfuls of the chicken strips and coat them in the flour mixture, followed by the egg and finally the panko-Parmesan mixture. Transfer to a plate.

4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add asparagus and cook until tender, 5-6 minutes. Season, then transfer to a bowl.

5

• Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. • When the oil is hot, cook the chicken strips in batches until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with a paper towel.

TIP: Add more oil between the batches if needed.

6

• Divide the veggie fries, greens and Parmesan-crumbed chicken between plates. • Serve with the mayonnaise. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide the cheesy veggie fries, greens and Parmesan-crumbed chicken between plates. • Serve with the mayonnaise. Enjoy!