A chicken schnitzel is a crowd pleaser, if you want to add a classic feel to the evening, drizzle over a rich gravy. It even goes well with the easy cheesy wedges. Everything golden needs a bit of gravy.
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2
potato
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 tin
sweetcorn
1
avocado
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 sachet
Aussie Spice Blend
1 bag
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; )
1 sachet
Gravy Granules
(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )
olive oil
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
drizzle
white wine vinegar
½ cup
boiling water
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until just tender, 20-25 minutes. • In last 5 minutes of cook time, remove tray from oven, sprinkle with shredded Cheddar cheese and bake until golden and crispy.
Little cooks: Add the finishing touch by sprinkling the cheese on top.
• Meanwhile, drain sweetcorn. Slice avocado in half, scoop out flesh and thinly slice. • 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 generous pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and Aussie spice blend. • Coat chicken first in flour, then the egg and finally the breadcrumbs. Transfer to a plate.
Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Meanwhile, boil the kettle. • Return the pan to medium-high heat with enough olive oil to cover the base. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan. TIP: Chicken is cooked through when it's no longer pink inside.
• Add shredded cabbage mix to the corn, along with avocado, mayonnaise and a drizzle of white wine vinegar. Season to taste. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.
• Slice crumbed chicken. • Divide crumbed chicken, creamy slaw and cheesy potato wedges between plates. • Serve with the gravy. Enjoy!