Smokey Chicken Schnitzel & Beetroot Relish
with Lemon Crushed Potatoes & Apple Slaw
A classic schnitzel is always best served with a side of potatoes. We’re jazzing things up tonight by crushing the potatoes with a squeeze of lemon juice. Crumb the chicken with the barbecue seasoning for a smokey flavour serve with a sweet and vibrant beetroot relish.
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
2
potato
½
lemon
1 sachet
Chicken-Style Stock Powder
1 sachet
barbecue seasoning
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
chicken breast
½
apple
1 stalk
celery
1 bag
Shredded Cabbage Mix
1 packet
Beetroot Relish
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tbs
plain flour
(Contains Gluten; )
¼ tsp
salt
1
egg
(Contains Egg; )
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Slice lemon into wedges. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, then return potato to the pan. • Add the butter, chicken-style stock powder and a generous squeeze of lemon juice and toss to coat. Lightly crush potato with a potato masher or fork. Cover to keep warm.
Little cooks: Get those muscles working and help crush the potatoes!
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, whisk the plain flour, barbecue seasoning, the salt and egg until combined. • In a second shallow bowl, place panko breadcrumbs. • Pull apart pork schnitzels so you get 2 per person. • Coat chicken first in the egg mixture, followed by the panko breadcrumbs. Transfer crumbed chicken to a plate.
Little cooks: Help crumb the chicken!
• Heat a large 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.
• Meanwhile, thinly slice apple (see ingredients) and celery. • In a large bowl, combine shredded cabbage mix, apple, celery and a drizzle of vinegar and olive oil. Season with salt and pepper. • Divide chicken schnitzel, lemon crushed potatoes and apple slaw between plates. • Serve with beetroot relish. Enjoy!