Quick Crumbed Chicken & Chips

Name: Quick Crumbed Chicken & Chips with Tartare Sauce & Cucumber Salad
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Panko Breadcrumbs; 1 Tomato; packet Dill & Parsley Mayonnaise; 280 g hoki; 1 Cucumber; 1 packet Mixed Salad Leaves; 2 packet Potato; 1 Lemon; 1 tbs plain flour; 1 drizzle olive oil; 1 piece egg

with Tartare Sauce & Cucumber Salad

Get up to $175 off

It’s a classic, it’s a favourite for all, it’s the answer to your cravings, a steaming plate of chicken and chips. That’s right we’re trying our hand at this superstar dish, bringing it to your kitchen with a garlic and herb crumb for chicken, a must-have side of potato chips, fresh salad and of course a tartare sauce. You won’t be needing that takeaway menu anymore.

Allergens:

Wheat

•Gluten

•Eggs

•Soy

•Mustard

•Fish

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

Tomato

packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy, Mustard; )

280 g

hoki

(Contains: Fish; )

Cucumber

1 packet

Mixed Salad Leaves

2 packet

Potato

Lemon

Not included in your delivery

1 tbs

plain flour

(Contains: Gluten; May be present: Wheat. )

1 drizzle

olive oil

1 piece

egg

(Contains: Eggs; )

Nutrition Values

Calories317 kcal

Energy (kJ)1330 kJ

Fat2.3 g

of which saturates0.5 g

Carbohydrate38.3 g

of which sugars7 g

Dietary Fibre4.9 g

Protein31.9 g

Sodium541 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 Paper

•Baking Tray

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato into chips. • Place chips on a lined oven tray. Season with salt, drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes.

• Meanwhile, cut lemon into wedges. Roughly chop cucumber and tomato. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and garlic & herb seasoning. Coat chicken first in the flour, followed by the egg and finally the breadcrumbs. Set aside on a plate.

• When the chips have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base of the pan. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate. TIP: Chicken is cooked through when It's no longer pink inside.

• In a large bowl, combine mixed salad leaves, tomato, cucumber, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper and toss to combine. • Divide crumbed chicken, chips and cucumber salad between plates. • Serve with tartare sauce and any remaining lemon wedges. Enjoy!