HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconParmesan Crumbed Chicken Strips
Parmesan-Crumbed Chicken Strips

Parmesan-Crumbed Chicken Strips

with Veggie Fries & Garlic Aioli

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Let’s get crumbing! For the perfect result, take our advice: set up your crumbing station with three bowls, season well, and keep one hand for wet ingredients, the other for dry. Then all that’s left to do is enjoy that delicious crunch.

Unfortunately, this week's green beans were in short supply, so we've replaced them with broccolini. Don't worry, the recipe will be just as delicious!


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

Total Time45 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit


2 unit


1 bunch


2 sachet

Nan's special seasoning

2 packet

grated Parmesan cheese


1 packet

chicken breast strips

1 packet

garlic aioli


2 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

Not included in your delivery

olive oil

¼ cup

plain flour


½ tsp


2 unit


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3260 kJ
Fat30.1 g
of which saturates7.6 g
Carbohydrate67.2 g
of which sugars11.5 g
Dietary Fibre0 g
Protein56.9 g
Cholesterol0 mg
Sodium1080 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Cut the carrot (unpeeled) into 1cm batons. Spread the potato and carrot over an oven tray lined with baking paper. Drizzle with olive oil and season with a generous pinch of salt and pepper. Toss to coat and bake until tender, 30-35 minutes.

TIP: Cut the veggies to the correct size so they cook in the allocated time. TIP: If your oven tray is crowded, separate across two trays.


While the veggie fries are baking, trim and halve the broccolini lengthways.


In a shallow bowl, combine Nan’s special seasoning, the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, combine the grated Parmesan cheese and the panko breadcrumbs. Take handfuls of the chicken breast strips and dip them into the flour mixture, followed by the egg, and finally in the panko-Parmesan mixture. Set aside on a plate.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccolini and cook, tossing regularly, until tender, 5-6 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm.


Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add 1/2 the crumbed chicken strips and cook until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with a paper towel and repeat with the remaining chicken strips.

TIP: Add more oil between batches if needed.


Divide the veggie fries, broccolini and Parmesan-crumbed chicken strips between plates. Serve with the garlic aioli.