Japanese-Style Parmesan Chicken Schnitzel

Name: Japanese-Style Parmesan Chicken Schnitzel with Katsu Sauce & Radish Slaw
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 1 packet Panko Breadcrumbs; 320 g Chicken Breast; 1 packet Japanese Dressing; 1 packet baby leaves; 1 Pear; 1 packet Katsu Paste; 1 packet Grated Parmesan Cheese; 1 Carrot; 1 packet Shredded Cabbage Mix; 1 packet Sweet Soy Seasoning; 1 drizzle olive oil; ½ tsp brown sugar; 1 piece egg; 20 g butter; ¼ cup water

with Katsu Sauce & Radish Slaw

Get up to $175 off

Give Chicken schnitzel a Japanese-inspired twist by serving it with a killer katsu sauce and crisp radish slaw. it's a crowd-pleasing combo that's surprisingly carb smart. Prepare for repeat requests!

We've replaced the radish in this recipe with cucumber due to local ingredient availability. It'll be just as delicious, just follow your recipe card!

This recipe is under 650kcal per serving.

Allergens:

Wheat

•Gluten

•Sesame

•Soy

•Milk

•Eggs

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

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

320 g

Chicken Breast

1 packet

Japanese Dressing

(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs. )

1 packet

baby leaves

Pear

1 packet

Katsu Paste

(May be present: Fish, Eggs, Sesame, Soy, Wheat, Gluten, Milk, Almond. )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Carrot

1 packet

Shredded Cabbage Mix

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy; )

Not included in your delivery

1 drizzle

olive oil

½ tsp

brown sugar

1 piece

egg

(Contains: Eggs; )

20 g

butter

(Contains: Milk; )

¼ cup

water

Nutrition Values

Calories467 kcal

Energy (kJ)1950 kJ

Fat10.5 g

of which saturates3.5 g

Carbohydrate43.3 g

of which sugars17.6 g

Dietary Fibre5.7 g

Protein47.3 g

Sodium1480 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

•Large Frying Pan

Cooking Steps

• Thinly slice cucumber into half-moons. Grate the carrot. • Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm-thick.

• In a shallow bowl, add the sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, add panko breadcrumbs. • Coat chicken in the spice mixture, then the egg and finally in the breadcrumbs. Transfer to a plate. • Heat a large frying pan over medium-high heat with enough olive oil to coat 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 doesn't stick to the pan!

• While the chicken is cooking, combine cucumber, carrot, shredded cabbage mix, Japanese dressing and a drizzle of olive oil in a large bowl. Season. • Wipe out the frying pan, then return to medium-high heat. Cook katsu paste, the butter, brown sugar and the water, stirring, until slightly reduced, 1-2 minutes. Remove from heat.

• Slice Japanese-style chicken schnitzel. • Divide Parmesan chicken schnitzel and cucumber slaw between plates. • Sprinkle over grated Parmesan cheese. Drizzle katsu sauce over schnitzel to serve. Enjoy!