Golden Crumbed Chicken & Gravy
with Creamy Cucumber Slaw & Cheesy Potato Wedges
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!
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
shredded Cheddar cheese
(Contains Milk; )
(Contains Gluten; May be present Peanuts, Tree Nuts, milk, Soy, Sesame. )
Aussie spice blend
shredded cabbage mix
(Contains Egg; )
(Contains Soy, sulphites, Gluten; May be present milk, Tree Nuts, Peanuts, Sesame. )
Not included in your delivery
(Contains Gluten; )
(Contains Egg; )
white wine vinegar
• 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. Thinly slice cucumber. • 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 in flour mixture, then into egg and finally in breadcrumbs. Set aside on 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.
• Add shredded cabbage mix to the bowl with the corn, along with avocado, cucumber, 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 cucumber slaw and cheesy potato wedges between plates. • Serve with the gravy. Enjoy!