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Lemon-Pepper Chicken Schnitzel & Apple Salad
Lemon-Pepper Chicken Schnitzel & Apple Salad

Lemon-Pepper Chicken Schnitzel & Apple Salad

with Creamy Roast Potato & Beetroot Relish

We’re putting a pep in this chicken schnitzel’s step by adding some lemon and pepper seasoning to the golden panko crumb. it will zap through the crunch, serve with creamy roast baby potatoes to really make this dish fun. You’ll be skipping to the dinner table in anticipation.

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Allergens:
Gluten
Eggs
Gluten(Wheat)
Soy

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

Total35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

baby potatoes

1 sachet

lemon pepper spice blend

1 packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 bag

Mixed Salad Leaves

1

apple

1 packet

chicken breast

1 packet

Beetroot Relish

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

Not included in your delivery

olive oil

2 tbs

plain flour

(Contains: Gluten; )

¼ tsp

salt

1

egg

(Contains: Eggs; )

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)2497 kJ
Fat18.9 g
of which saturates2.7 g
Carbohydrate63.5 g
of which sugars14 g
Protein41.9 g
Sodium736 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

1
1

• Preheat oven to 240°C/220°C fan-forced. Halve baby potatoes. • Place potatoes on lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.

2
2

• Thinly slice apple into wedges. Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick. • In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and lemon pepper spice blend.

3
3

• Coat chicken first in the flour, followed by the egg and finally the breadcrumb mixture. Transfer to a plate.

4
4

• When the potatoes have 5 minutes remaining, heat a large frying pan over 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.

5
5

• In a large bowl, combine apple, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste. • To the tray with roast potatoes, add dill & parsley mayonnaise and toss to combine. Season with salt and pepper.

6
6

• Slice chicken schnitzels. • Divide lemon-pepper chicken schnitzels, creamy roast potato and apple salad between plates. • Serve with beetroot relish. Enjoy!

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