Sesame-Crusted Chicken Schnitzel & Veggie Fries
with Sautéed Cabbage & Garlic Aioli
Schnitzel and chips is a classic, but this version’s had a makeover! This chicken schnitzel is extra special, with sesame seeds right there in the crumb to add flavour and texture. Veggie fries are another twist on the typical, with carrot and parsnip bringing sweetness and colour. And lets not forget the sautéed cabbage, cooked down with Asian flavours for a sweet and savoury finish. We think we’re on to a winner!
This recipe is under 650kcal per serving.
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
Ingredients
2
carrot
1
parsnip
2 clove
garlic
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
Panko Breadcrumbs
(Contains Gluten(Wheat); )
1 packet
Mixed Sesame Seeds
(Contains Sesame; )
1 packet
chicken breast
1 packet
Shredded Cabbage Mix
1 packet
sweet chilli sauce
1 packet
parsley
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
1 tsp
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Instructions
• Cut carrot and parsnip into fries. • Set your air fryer to 200°C. Place veggies into the air fryer basket, drizzle with olive oil, season with salt, and cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Prep veggies as above. Place veggie fries on a lined tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• Finely chop garlic.
• 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 salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs, sweet soy seasoning and mixed sesame seeds. • Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook shredded cabbage mix, until softened, 3-4 minutes. • Add garlic and cook until fragrant, 1 minute. • Add sweet chill sauce, the soy sauce and cook until combined, 1-2 minutes. Transfer to a bowl and cover to keep warm.
• Wipe out and return frying pan over medium-high heat with enough olive oil to cover the base. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.
• Slice sesame-crusted chicken schnitzel. • Divide chicken schnitzel, veggie fries and sauteed cabbage between plates. • Tear over parsley. Serve with garlic aioli. Enjoy!