Quick Louisiana Chicken Schnitzel & Smokey Aioli
with Charred Corn & Apple Slaw- Gluten
- Eggs
- Gluten(Wheat)
- Soy
- Milk
It’s that time of the week, schnitty night! We’ve been looking forward to showing off this one. A cheesy crumb coats and cooks onto chicken to transform it into the ultimate chicken schnitzel, especially when you include a dollop of smokey aioli and fresh slaw for the finishing touch. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *Unfortunately, this week's celery was in short supply, so we've replaced it with apple. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
1
apple
1 bunch
spring onion
1 tin
sweetcorn
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
chicken breast
1 bag
Shredded Cabbage Mix
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
1 sachet
Louisiana spice blend
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains: Gluten; )
1
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Thinly slice apple and spring onion. Drain the sweetcorn. Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl and set aside. • In a shallow bowl, combine the plain flour, Louisiana spice blend and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken first in the flour mixture, followed by the egg and finally the breadcrumbs. Transfer to a plate.
• Return the frying pan to 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. • In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over chicken and cover with a lid (or foil) so the cheese melts.
TIP: Ensure the oil is hot before cooking the chicken schnitzels for best results. TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, to the bowl of charred corn, add shredded cabbage mix, apple and smokey aioli. Season with salt and pepper. Toss to combine.
• Slice chicken schnitzels. • Divide cheesy Louisiana chicken schnitzels and charred corn and apple slaw between plates. • Garnish with spring onion to serve. Enjoy!
