Chicken Schnitzel & Roast Capsicum Veggie Toss
with Peri-Peri Sauce
We’re putting a pep in this chicken schnitzel’s step by drizzling it in a peri peri-honey sauce. It will cut through the crunch, and sitting it on top of a roast veggie toss will really make this dish fun. You’ll be skipping to the dinner table in anticipation.
This recipe is under 650kcal per serving.
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
carrot
1
capsicum
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 sachet
Aussie Spice Blend
1 packet
chicken breast
1 packet
Peri Peri Sauce
(Contains fish; May be present Gluten, Egg, Milk, Sesame, Soy, Almond. )
1 packet
baby leaves
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut carrot and capsicum into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm-thick. • 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 Aussie spice blend. • Coat chicken first in the flour mixture, followed by egg and finally in panko breadcrumbs. Set aside on a plate.
• When the veggies have 10 minutes remaining, heat a large frying pan with enough olive oil to coat the base over medium-high heat. • When oil is hot, cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the chicken does not stick to the pan.
• Meanwhile, combine peri peri sauce and the honey in a small bowl.
• When roast veggies are done, add baby leaves and a drizzle of white wine vinegar to oven tray and gently toss to combine. Season to taste.
• Slice crumbed chicken. • Divide capsicum roast veggie toss between bowls. Top with chicken and spoon over peri peri sauce. Enjoy!