Quick Cheesy Louisiana Chicken Schnitzel
with Smokey Kale Slaw
Load up chicken breasts with flavour before pan-frying them until golden and tender. Southern-inspired, Louisiana spice blend and melted Cheddar combine to make a sensational topping that everyone will happily devour!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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 sachet
Louisiana spice blend
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
chicken breast
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1
carrot
1 bag
Shredded Cabbage Mix
1 bag
baby kale
1 packet
Smokey Aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
¼ tsp
salt
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a shallow bowl, combine the plain flour, Louisiana spice blend and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick. • Coat chicken first in the spice mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. When oil is hot, cook crumbed chicken in batches, until golden and cooked through, 2-4 minutes on each side. • In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over chicken and cover with a lid (or foil) so cheese melts.
TIP: Add extra oil between batches if needed. TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, grate carrot. • In a medium bowl, combine shredded cabbage mix, carrot and baby kale. • Add smokey aioli and season with salt and pepper. Toss to combine.
Little cooks: Take the lead by tossing the slaw!
• Slice cheesy Louisiana chicken schnitzels. • Divide chicken between plates. • Serve with smokey kale slaw. Enjoy!