Japanese-Style Chicken Schnitzel

Name: Japanese-Style Chicken Schnitzel with Katsu Sauce & Pear Slaw
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1 carrot; 1 packet Baby Leaves; 1 pear; 1 packet chicken breast; 1 sachet Garlic & Herb Seasoning; 1 egg; ½ packet panko breadcrumbs; 1 packet Shredded Cabbage Mix; 1 packet Japanese Dressing; 1 packet Katsu Paste; 20 g butter; 2 tsp brown sugar; ¼ cup water; 2 tbs plain flour

with Katsu Sauce & Pear Slaw

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Give chicken schnitzel a Japanese-inspired twist by serving it with a killer katsu sauce and crisp pear slaw. It's a crowd-pleasing combo that's simply delicious. Prepare for repeat requests!

This recipe is under 650kcal per serving.

Tags:

Kid Friendly

•Calorie Smart

•Climate Superstar

•Over 30g protein

Allergens:

Eggs

•Gluten(Wheat)

•Sesame

•Soy

•Milk

•Gluten

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

carrot

1 packet

Baby Leaves

pear

1 packet

chicken breast

1 sachet

Garlic & Herb Seasoning

½ packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 packet

Shredded Cabbage Mix

1 packet

Japanese Dressing

(Contains: Gluten(Wheat), Sesame, Soy; May be present: Eggs, Fish. )

1 packet

Katsu Paste

(May be present: Eggs, Fish, Gluten, Milk, Sesame, Soy, Almond. )

Not included in your delivery

olive oil

egg

(Contains: Eggs; )

20 g

butter

(Contains: Milk; )

2 tsp

brown sugar

¼ cup

water

2 tbs

plain flour

(Contains: Gluten; )

Nutrition Values

Energy (kJ)2712 kJ

Calories648 kcal

Fat29.6 g

of which saturates8 g

Carbohydrate46.6 g

of which sugars23.1 g

Dietary Fibre11 g

Protein48.2 g

Sodium1581 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

• Grate carrot. Roughly chop baby leaves. Thinly slice pear into wedges. • Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm-thick.

Little cooks: Under adult supervision, kids can help grate the carrot!

• In a shallow bowl, combine garlic & herb seasoning and plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs (see ingredients). • Coat chicken first in the seasoning mixture, then the egg and finally in the breadcrumbs. Transfer to a plate. • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook crumbed chicken in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, combine carrot, baby leaves, pear, shredded cabbage mix, Japanese dressing and a drizzle of olive oil in a large bowl. • Wipe out the frying pan, then return to medium-high heat. Cook katsu paste, the butter, brown sugar and the water, stirring, until slightly reduced, 1-2 minutes. Remove from heat.

• Slice Japanese-style chicken schnitzel. • Divide chicken schnitzel and pear slaw between plates. • Drizzle katsu sauce over schnitzel to serve. Enjoy!