Golden Chicken Schnitzel & Bacon Wedges

Name: Golden Chicken Schnitzel & Bacon Wedges with Creamy Slaw
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 1 cucumber; ½ lemon; 1 packet Slaw Mix; ½ packet garlic aioli; 1 packet chicken breast; ¼ tsp salt; 2 tablespoon (tbsp) plain flour; 1 egg; 1 packet panko breadcrumbs; 1 sachet Aussie Spice Blend; 1 packet diced bacon

with Creamy Slaw

Get up to $175 off

Boost the flavour of a classic chicken schnitzel by adding our Aussie spice blend to the golden crumb coating. Served with garlicaioli, potato fries and a creamy slaw for a meal nobody can refuse!

Tags:

Kid Friendly

Allergens:

Eggs

•Soy

•Gluten

•Gluten(Wheat)

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

potato

cucumber

lemon

1 packet

Slaw Mix

½ packet

garlic aioli

(Contains: Eggs, Soy; )

1 packet

chicken breast

1 packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 sachet

Aussie Spice Blend

1 packet

diced bacon

Not included in your delivery

olive oil

¼ tsp

salt

2 tablespoon (tbsp)

plain flour

(Contains: Gluten; )

egg

(Contains: Eggs; )

Nutrition Values

Energy (kJ)3313 kJ

Calories744 kcal

Fat29.7 g

of which saturates3.8 g

Carbohydrate68.8 g

of which sugars24.1 g

Dietary Fibre6.3 g

Protein54.3 g

Sodium1628 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

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray, drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then bake until tender, 20-25 minutes. • While the wedges are baking, slice cucumber into half-moons. Slice lemon in half. • In a large bowl, combine cucumber, slaw mix, a squeeze of lemon juice and ½ the garlic aioli. Add a pinch of salt and pepper and toss to coat. Set aside. Little cooks: Help toss the potato wedges!

• Place chicken breasts between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm-thick. • In a shallow bowl, combine the salt, plain flour and a good pinch of pepper. • In a second shallow bowl, whisk the eggs. • In a third shallow bowl, mix panko breadcrumbs and Aussie spice blend. • Dip chicken breast into flour mixture to coat, then into egg, and finally into the panko Aussie spice breadcrumbs. Set aside on a plate.

• 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 breast until golden and cooked through, 2-4 minutes each side. Set aside on a plate lined with paper towel. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.

TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

• Sprinkle wedges with diced bacon. • Divide classic chicken schnitzels, bacon wedges and creamy slaw between plates. • Serve with remaining garlic aioli. Enjoy!

Little cooks: Add the finishing touch by drizzling over the garlic aioli!