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Parmesan-Crumbed Chicken Strips

Parmesan-Crumbed Chicken Strips

with Roasted Potatoes & Smokey Aioli

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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.

Allergens:GlutenEggsMilk

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3

potato

1 head

broccoli

1

carrot

1 packet

panko breadcrumbs

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

1 packet

grated Parmesan cheese

(ContainsMilk)

1 packet

chicken breast strips

1 packet

smokey aioli

(ContainsEggs)

Not included in your delivery

olive oil

2.5 tbs

plain flour

(ContainsGluten)

1 tsp

salt

1

eggs

(ContainsEggs)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3334 kJ
Fat34.6 g
of which saturates7.9 g
Carbohydrate63 g
of which sugars7.6 g
Dietary Fibre0 g
Protein54.8 g
Cholesterol0 mg
Sodium1691 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot into half-moons. TIP: Cut the potato to size so it cooks in time!

2

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

3

While the potato is roasting, combine the plain flour and the salt in a shallow bowl, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs and grated Parmesan cheese.

4

Dip a handful of the chicken breast strips into the seasoned flour, followed by the egg and finally in the panko-Parmesan mixture. Transfer to a plate and repeat with the remaining chicken. TIP: Minimise mess by keeping one hand as your 'dry' hand and the other as your 'wet' hand.

5

Heat a large frying pan over a medium-high heat. Cook the broccoli and carrot with a splash of water until tender, 5-6 minutes. 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, in batches, until cooked through and golden, 2-3 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil between batches if needed.

6

Divide the roasted potatoes, veggies and Parmesan-crumbed chicken strips between plates. Serve with the smokey aioli.