Parmesan-Crumbed Chicken Schnitzel

Name: Parmesan-Crumbed Chicken Schnitzel with Roasted Potatoes & Smokey Aioli
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 3 potato; 1 dl broccoli; 1 carrot; 2 tbs plain flour; ¼ tsp salt; 1 egg; 1 packet panko breadcrumbs; 1 sachet Garlic & Herb Seasoning; 1 packet chicken breast; 1 packet Smokey Aioli; 2 clove garlic; 1 packet Grated Parmesan Cheese

with Roasted Potatoes & Smokey Aioli

Get up to $175 off

We're upping the ante on classic crumbed chicken by combining Parmesan with panko breadcrumbs for plenty of flavour and crunch, then throwing in a tantalising smokey aioli for dipping.

Tags:

Kid Friendly

Allergens:

Gluten

•Eggs

•Gluten(Wheat)

•Soy

•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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

1 dl

broccoli

carrot

1 packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 sachet

Garlic & Herb Seasoning

1 packet

chicken breast

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

2 clove

garlic

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

2 tbs

plain flour

(Contains: Gluten; )

¼ tsp

salt

egg

(Contains: Eggs; )

Nutrition Values

Energy (kJ)3407 kJ

Fat31.8 g

of which saturates7 g

Carbohydrate68.2 g

of which sugars8.5 g

Protein58.8 g

Sodium1296 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

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut broccoli into small florets and roughly chop the stalk. Thinly slice carrot into half-moons. Finely chop garlic.

• Place potato on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

Little cooks: Kids can help toss the potato.

• Meanwhile, combine the plain flour and salt in a shallow bowl, then season with pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs, garlic & herb seasoning and grated Parmesan cheese.

Little cooks: Kids can help with cracking and whisking the egg.

• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until an even thickness, about 1cm-thick. • Coat chicken in the seasoned flour, followed by the egg and finally the panko-Parmesan mixture. • Transfer to a plate and repeat with remaining chicken.

Little cooks: Kids can help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients so you don't end up with sticky fingers.

• Heat a large frying pan over medium-high heat. Cook broccoli and carrot until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Season and transfer to a bowl. • Return the pan to medium-high heat with enough olive oil to coat the base of the pan. When oil is hot, cook crumbed chicken in batches until cooked through and golden, 2-3 minutes each side. Transfer to a paper towel-lined plate.

• Slice Parmesan-crumbed chicken schnitzel. • Divide roasted potatoes, veggies and chicken schnitzel between plates. • Serve with smokey aioli. Enjoy!