BBQ Chicken Schnitzel & Apple Slaw
with Sriracha Mayo & Kumara Fries
It’s that time of the week, schnitty night! This one involves tender chicken, with extra flavour added right into the deliciously golden crumb. Pair it with baked kumara fries, a sweet and crunchy slaw, and a spicy mayo to hit all the right notes.
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
1
Kumara
1
apple
1 packet
mayonnaise
(Contains Egg; )
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
barbecue seasoning
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
chicken breast
1 packet
Asian Slaw Mix
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Peel kumara and cut into thin fries. • Place kumara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, thinly slice apple into sticks. • In a small bowl, combine mayonnaise and sriracha, then season with salt and pepper. Set aside.
• Place your hand flat on top of chicken and slice through horizontally to make two thin steaks. • In a shallow bowl, combine barbecue seasoning, the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken steaks first in spice mixture, followed by the egg, and finally in panko breadcrumbs. Transfer to a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to cover the base of the pan. 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.
• In a large bowl, combine Asian slaw mix, apple and a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice BBQ chicken schnitzels. • Divide kumara fries, apple slaw and BBQ chicken between plates. • Serve with sriracha mayo to serve. Enjoy!