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

Parmesan-Crumbed Chicken

with Fries & Garlic Aioli

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How can you improve on a classic chicken schnitzel? Add cheesy flavour right into the golden crumb coating! With colourful sides of fries and sautéed greens, this dish ended up even better than we imagined!


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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 head




1 clove




1 packet

chicken breast

1 sachet

garlic & herb seasoning

½ packet

panko breadcrumbs

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

30 g

grated Parmesan cheese


50 g

garlic aioli


Not included in your delivery

olive oil

1 tbs

plain flour


¼ tsp




Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3127 kJ
Fat29.1 g
of which saturates6.3 g
Carbohydrate55.2 g
of which sugars10.5 g
Dietary Fibre0 g
Protein60.9 g
Cholesterol0 mg
Sodium1293 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. Place on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time!


While the fries are baking, cut the broccoli into small florets and roughly chop the stalk. Cut the carrot (unpeeled) into half-moons. Finely chop the garlic. Slice the lemon into wedges. Place the chicken breast between two sheets of baking paper and pound the 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, garlic & herb seasoning and the salt, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs (see ingredients) and grated Parmesan cheese, then season with salt and pepper. Dip the chicken into the flour mixture, followed by the egg, and finally into the panko-Parmesan mixture. Transfer to a plate.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the broccoli and carrot, tossing, until tender, 6-7 minutes. Add the garlic and cook until fragrant, 1 minute. Season with salt, pepper and lemon juice to taste. Transfer to a plate.


Return the pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed chicken until golden and cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate lined with paper towel and season with salt and pepper. TIP: Add extra oil if needed so the chicken doesn't stick to the pan. TIP: Chicken is cooked through when it's no longer pink inside.


Slice the Parmesan-crumbed chicken. Divide the chicken, fries and veggies between plates. Serve with the garlic aioli and any remaining lemon wedges.