Chicken Jägerschnitzel & Creamy Mushroom Sauce
with Potato Mash & Apple Salad
Jägerschnitzel, a hearty German delight, pairs tender breaded chicken with a rich mushroom sauce that's perfect for a cozy feast for the adults. Drizzle over a simple creamy sauce for the kids, without the mushrooms if they're not a fan. Potato mash soaks up extra sauce, and acts as the ideal accompaniment for this dreamy combo!
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
1
apple
1 packet
button mushrooms
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 sachet
Kiwi Spice Blend
1 packet
Chicken Breast
½ packet
Cream
(Contains Milk; )
½ packet
Dijon Mustard
(Contains Sulphites; )
1 sachet
Chicken-Style Stock Powder
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, thinly slice apple and button mushrooms. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and kiwi spice blend. • Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • 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.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 8-10 minutes. • Remove pan from heat, add cream (see ingredients), Dijon mustard (see ingredients) and chicken-style stock powder and stir to combine. Season to taste.
TIP: If your children do not like mushrooms, remove mushrooms from the pan and stir through the adult's portion only when serving.
• Meanwhile, combine mixed salad leaves, apple and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.
• Slice crumbed chicken. • Divide potato mash, crumbed chicken and creamy sauce for the kid's portion. • Plate up the adult's portion with remaining mash, chicken, creamy mushroom sauce and apple salad. Enjoy!