Sesame Crumbed Chicken Schnitzel
with Korean Stir-Fried Veggies & Garlic Aioli
Stir-fried veggies get a special touch when they're infused with our umami-packed Korean stir-fry sauce. It’s the perfect base for crumbed chicken and aioli so you can taste a home-cooked Asian-fusion feast with ease!
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
Ingredients
½ bunch
baby broccoli
1 packet
Asian Greens
2 clove
garlic
1
capsicum
1
carrot
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 sachet
barbecue seasoning
1 sachet
sesame seeds
(Contains Sesame; )
1 packet
chicken breast
1 packet
Korean Stir-Fry Sauce
(Contains Sesame, Gluten, Soy, Wheat; May be present Egg, Fish, Milk, Almond. )
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
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
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), barbecue seasoning, and sesame seeds. • Coat chicken first 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!