Quick Extra Cheesy Louisiana Chicken Schnitzel

Name: Quick Extra Cheesy Louisiana Chicken Schnitzel with Smokey Kale Slaw
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 tbs plain flour; 1 sachet Louisiana spice blend; ¼ tsp salt; 1 egg; 1 packet panko breadcrumbs; 1 packet chicken breast; 2 packet Shredded Cheddar Cheese; 1 carrot; 1 bag Shredded Cabbage Mix; 1 bag baby kale; 1 packet Smokey Aioli

with Smokey Kale Slaw

Get up to $175 off

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!

Tags:

Kid Friendly

•Over 30g protein

•Calorie Smart

•Under 40g carbs

•Climate Superstar

Allergens:

Gluten

•Egg

•Gluten(Wheat)

•Milk

•Soy

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

Total Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 sachet

Louisiana spice blend

1 packet

panko breadcrumbs

(Contains Gluten(Wheat); )

1 packet

chicken breast

2 packet

Shredded Cheddar Cheese

(Contains Milk; )

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

egg

(Contains Egg; )

Nutrition Values

Energy (kJ)2701 kJ

Fat34.2 g

of which saturates12.3 g

Carbohydrate32.6 g

of which sugars8.3 g

Dietary Fibre7.7 g

Protein52.1 g

Sodium1742 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

•Large Frying Pan

Instructions

PDF

• 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!