Sesame-Crumbed Chicken & Veggie Fries

Name: Sesame-Crumbed Chicken & Veggie Fries with Sautéed Cabbage & Garlic Aioli
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 2 Garlic; 1 packet Panko Breadcrumbs; 1 packet Sweet Chilli Sauce; 320 g Chicken Breast; 1 sachet Sesame Seeds; 2 Carrot; 1 packet Garlic Aioli; 1 packet Shredded Cabbage Mix; 1 Parsnip; 1 packet Sweet Soy Seasoning; sachet Mixed Sesame Seeds

with Sautéed Cabbage & Garlic Aioli

Get up to $175 off

Schnitzel and chips is a classic, but this version’s had a makeover! Veggie fries are a twist on the typical, with carrot and parsnip bringing sweetness and colour. And let’s not forget the sautéed cabbage, cooked down with Asian flavours for a sweet and savoury finish. We think we’re on to a winner!

Tags:

Air Fryer Friendly

•Calorie Smart

•High Protein

Allergens:

Wheat

•Gluten

•Sesame

•Soy

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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

1 packet

Sweet Chilli Sauce

320 g

Chicken Breast

1 sachet

Sesame Seeds

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

Carrot

1 packet

Garlic Aioli

1 packet

Shredded Cabbage Mix

Parsnip

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy; )

sachet

Mixed Sesame Seeds

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

Nutrition Values

Energy (kJ)2070 kJ

Calories495 kcal

Fat15.9 g

of which saturates2 g

Carbohydrate43.4 g

of which sugars17.2 g

Dietary Fibre5.5 g

Protein44 g

Cholesterol0 mg

Sodium981 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 Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• 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!