Quick BBQ Chicken Schnitzel

Name: Quick BBQ Chicken Schnitzel with Garden Salad & Sriracha Mayo
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 2 radish; 1 tomato; 1 packet mayonnaise; 1 packet sriracha; 1 sachet barbecue seasoning; 1 tbs plain flour; 1 egg; ¾ packet panko breadcrumbs; 1 packet chicken breast; 1 bag Mixed Salad Leaves; drizzle white wine vinegar

with Garden Salad & Sriracha Mayo

Get up to $175 off

Who doesn’t love a good chicken schnitzel? Coated with a smokey BBQ-spiced crumb, paired with a refreshing garden salad and a supercharged sriracha mayo, we bet this will be a real hit in the household tonight.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Calorie Smart

•Under 30g carbs

•Over 30g protein

Allergens:

Egg

•Gluten

•Wheat

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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

radish

tomato

1 packet

mayonnaise

1 packet

sriracha

1 sachet

barbecue seasoning

¾ packet

panko breadcrumbs

1 packet

chicken breast

1 bag

Mixed Salad Leaves

Not included in your delivery

olive oil

1 tbs

plain flour

egg

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)1887 kJ

Fat18.8 g

of which saturates3.9 g

Carbohydrate27.8 g

of which sugars5.3 g

Dietary Fibre3.1 g

Protein41.8 g

Sodium1015 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

•Large Frying Pan

Cooking Steps

• Thinly slice radish. Roughly chop tomato. • In a small bowl, combine mayonnaise and sriracha, then season with salt and pepper. Set aside.

• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an an even thickness, about 1cm-thick. • In a shallow bowl, combine barbecue seasoning, the plain flour and a pinch of salt. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs (see ingredients). • Coat chicken first in spice mixture, followed by the egg, and finally in panko breadcrumbs. Transfer to a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base of the pan. Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. • Meanwhile, combine mixed salad leaves, radish, tomato and a drizzle of white wine vinegar and olive oil in a medium bowl. Season with salt. TIP: Chicken is cooked through when it's no longer pink inside.