Sesame Crumbed Chicken Schnitzel

Name: Sesame Crumbed Chicken Schnitzel with Korean Stir-Fried Veggies & Garlic Aioli
Total time: 25 min
Yield: 2
Cuisine: Korean
Ingredients: 2 Garlic; 1 packet Panko Breadcrumbs; 1 Capsicum; 320 g Chicken Breast; Korean Stir-Fry Sauce; 1 Baby Broccoli; 1 sachet Sesame Seeds; 1 Carrot; 1 packet Garlic Aioli; 1 Asian Greens; 1 packet Sweet Soy Seasoning; sachet Mixed Sesame Seeds

with Korean Stir-Fried Veggies & Garlic Aioli

Get up to $175 off

Tags:

High Protein

Allergens:

Wheat

•Gluten

•Sesame

•Soy

•Eggs

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

Garlic

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

Capsicum

320 g

Chicken Breast

Korean Stir-Fry Sauce

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

Baby Broccoli

1 sachet

Sesame Seeds

(Contains: Sesame; May be present: Soy. )

Carrot

1 packet

Garlic Aioli

(Contains: Soy, Eggs; )

Asian Greens

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy; )

sachet

Mixed Sesame Seeds

(Contains: Sesame; May be present: Soy. )

Nutrition Values

Calories547 kcal

Energy (kJ)2290 kJ

Fat16.4 g

of which saturates2.1 g

Carbohydrate49.1 g

of which sugars23.1 g

Dietary Fibre7.2 g

Protein47.8 g

Sodium1660 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.

Cooking Steps

• Halve baby broccoli lengthways. Roughly chop Asian greens. Finely chop garlic. Thinly slice capsicum and carrot into sticks. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • 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, place panko breadcrumbs (see ingredients), sweet soy seasoning, and mixed sesame seeds. • Coat chicken in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.

• Heat a large frying pan over high heat with enough olive oil to cover the base. When oil is hot, cook chicken in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the chicken does not stick to the pan.

• Wipe out the frying pan and return to high heat with a drizzle of olive oil. Cook baby broccoli, carrot and capsicum, tossing, until tender, 5-6 minutes. Add garlic and cook until fragrant, 1 minute. • Add Asian greens, Korean stir-fry sauce, the soy sauce and the sesame oil and cook until just wilted, 1-2 minutes.

TIP: Add a dash of water to the pan to help speed up the veggie cooking process.

• Slice sesame crumbed chicken. • Divide Korean stir-fried veggies between plates. Top with chicken. • Serve with garlic aioli. Enjoy!