Quick Extra 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!
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Ingredients
1 sachet
Louisiana spice blend
1 packet
panko breadcrumbs
(Contains Gluten; )
1 packet
chicken breast
2 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
Instructions
• 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 extra cheesy Louisiana chicken schnitzels. • Divide chicken between plates. • Serve with smokey kale slaw. Enjoy!