Southern Chicken Schnitzels

Name: Southern Chicken Schnitzels with Creamy Rainbow Slaw
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 3 unit potato; 1 packet chicken breast; 1 bag slaw mix; 1 packet garlic aioli; 1 sachet Sweet Mustard Spice Blend; 2 tsp plain flour; ¼ tsp salt; 1 unit egg; 1 packet panko breadcrumbs; 1 bunch chives; ½ unit lemon

with Creamy Rainbow Slaw

4.5(496)

Recipe Development TeamUpdated on February 13, 2020

Get tasty recipes from just $6 per serving

Calories

3490 kcal

Protein

50.1g protein

Total

35 minutes

Difficulty

Easy

Allergens:

Eggs
Soy
Gluten
Gluten(Wheat)

Golden chicken schnitzels get a tasty twist with our sweet mustard spice blend, inspired by the flavours of the American South. Add potato fries and a crisp and creamy slaw for an easy crowd-pleasing dinner.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

3 unit

potato

1 packet

chicken breast

1 bag

slaw mix

1 packet

garlic aioli

(Contains: Eggs, Soy; )

1 sachet

Sweet Mustard Spice Blend

1 packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 bunch

chives

½ unit

lemon

Not included in your delivery

olive oil

2 tsp

plain flour

(Contains: Gluten; )

¼ tsp

salt

1 unit

egg

(Contains: Eggs; )

Nutrition Values

/ per serving

Calories3490 kcal

Fat40.6 g

of which saturates6.5 g

Carbohydrate62.1 g

of which sugars11 g

Protein50.1 g

Sodium876 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

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

PDF

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until lightly browned, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.

While the fries are baking, finely chop the chives. Slice the lemon (see ingredients list) into wedges. Place the chicken breast between two sheets of baking paper and pound with a meat mallet or rolling pin until 1cm thick.

In a large bowl, combine the slaw mix, chives and 1/2 the garlic aioli and toss to coat. Season with a pinch of salt and pepper, mix well and set aside.

In a shallow bowl, combine the sweet mustard spice blend, plain flour, the salt and a pinch of pepper. In a second shallow bowl, whisk the egg with a fork. In a third shallow bowl, place the panko breadcrumbs. Coat each chicken breast in the flour mixture, followed by the egg and finally in the panko breadcrumbs. Set aside on a plate.

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add 1/2 the crumbed chicken and cook until golden on the outside and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining chicken. TIP: Add extra oil between batches if necessary.