Parmesan Chicken Schnitzels & Capsicum Relish
with Garlic Aioli & Mixed Leaf Salad
- Gluten
- Eggs
- Gluten(Wheat)
- Milk
- Soy
It’s that time of the week, schnitty night! We’ve been looking forward to showing off this one. A sharp cheesy crumb coats and cooks onto chicken to transform it into the ultimate chicken schnitzel, especially when you include a dollop of chargrilled capsicum relish for a sweet-smokey finish. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *We've replaced the chargrilled capsicum relish in this recipe with garlic aioli due to local ingredient availability. It'll be just as delicious, just follow your recipe card!*
Ingredients
1 sachet
Tuscan Herb Seasoning
¾ packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
chicken breast
1
cucumber
1
radish
1 bag
Mixed Salad Leaves
1 packet
garlic aioli
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains: Gluten; )
¼ tsp
salt
1
egg
(Contains: Eggs; )
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• 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 grated Parmesan cheese, Tuscan herb seasoning and panko breadcrumbs (see ingredients). • Coat chicken first in the flour, followed by the egg, and finally in the breadcrumb mixture. 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 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.
• Meanwhile, thinly slice cucumber and radish. • In a large bowl, combine the honey and a drizzle of vinegar and olive oil. • Season to taste, then add mixed salad leaves, cucumber and radish. Toss to coat.
Little cooks: Take the lead by combining the ingredients for the salad!
• Divide Parmesan pork schnitzels and radish mixed leaf salad between plates. • Serve with garlic aioli. Enjoy!
