It's easy to whip up a classic schnitzel at home, and we're going to show you how! Then, make it a meal with a sweet and savoury salad, studded with pear and almonds, plus some garlic aioli for dipping. Delicious!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your 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
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
flaked almonds(ContainsTree NutsMay be presentPeanuts, Milk, Soy, Sesame, Gluten)
grated Parmesan cheese(ContainsMilk)
white wine vinegar
Thinly slice pear. Thinly slice cucumber into half-moons.
In a shallow bowl, combine the salt, the plain flour and a pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and grated Parmesan cheese (see ingredients).
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. Coat each chicken breast first in seasoned flour, followed by the egg and finally the panko- Parmesan crumb. Transfer to a plate.
Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to medium-high heat with enough olive oil to coat base. When oil is hot, cook crumbed chicken until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel.
TIP: Cook in batches if your pan is getting crowded, adding extra olive oil between batches if needed.
TIP: The chicken is cooked through when it's no longer pink inside.
In a large bowl, combine the honey and a drizzle of white wine vinegar and olive oil. Season with salt and pepper, then add mixed leaves, pear and cucumber. Toss to coat.
Divide Parmesan-crumbed chicken schnitzels and pear salad between plates. Garnish with toasted almonds. Serve with a dollop of garlic aioli.