Louisiana Cheesy Chicken Schnitzel

Name: Louisiana Cheesy Chicken Schnitzel with Smokey BBQ Slaw Salad
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 stalk celery; 1 bag Shredded Cabbage Mix; 1 bag baby spinach leaves; 1 packet chicken breast; 1 tbs plain flour; ¼ tsp salt; 1 egg; ¾ packet panko breadcrumbs; 1 sachet Louisiana spice blend; 1 packet Shredded Cheddar Cheese; 1 packet BBQ Mayo

with Smokey BBQ Slaw Salad

Get up to $175 off

Load up chicken breasts with flavour before pan-frying them until golden and tender. Southern-inspired, Louisiana spice blend and melted Cheddar combine to make a sensational topping that everyone will happily devour!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Kid Friendly

•Under 30g carbs

•Calorie Smart

Allergens:

Gluten

•Eggs

•Gluten(Wheat)

•Milk

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

Total20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 stalk

celery

1 bag

Shredded Cabbage Mix

1 bag

baby spinach leaves

1 packet

chicken breast

¾ packet

panko breadcrumbs

1 sachet

Louisiana spice blend

1 packet

Shredded Cheddar Cheese

1 packet

BBQ Mayo

Not included in your delivery

olive oil

1 tbs

plain flour

¼ tsp

salt

egg

Nutrition Values

/ per serving

Energy (kJ)2393 kJ

Fat31.4 g

of which saturates9.8 g

Carbohydrate25.7 g

of which sugars6.4 g

Dietary Fibre4.9 g

Protein44.5 g

Sodium1746 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 Non-Stick Pan

•Lid

Cooking Steps

Thinly slice the celery. In a medium bowl, combine the shredded cabbage mix, celery and baby spinach leaves. Set aside.

Place the chicken breast between two sheets of baking paper and pound with a meat mallet or rolling pin until it is an even thickness, about 1cm thick. In a shallow bowl, combine the plain flour, Louisiana spice blend and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs (see ingredients). Dip the chicken into the spice mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate.

Heat a large frying pan over a medium-high heat with enough olive oil to cover the base of the pan. Cook the crumbed chicken until golden and cooked through, 2-4 minutes each side.

TIP: Add extra oil between batches if needed.

In the last 1-2 minutes of cook time, sprinkle the shredded Cheddar cheese over the chicken schnitzels and cover with a lid (or foil) so the cheese melts.