HelloHero: Chicken Schnitzel & Herby Mash
with Garlicky Veggies & Garlic Hollandaise
Here's a neat trick: when you're crumbing food, use one hand for the wet ingredients and the other for the dry so you don't end up with fingers that look like hotdogs! Give it a try when you make these golden pork schnitzels.
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 packet
parsley
1
carrot
½ bunch
baby broccoli
3 clove
garlic
1 packet
Hollandaise
(Contains Egg; )
½ sachet
Seasoning Blend
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
Chicken Breast
1 packet
baby leaves
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2.5 tbs
milk
(Contains Milk; )
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water. Peel potato, then cut into large chunks. Roughly chop parsley. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return potato to the pan. • Add the butter and milk to the potato, then season generously with salt. Mash until smooth. Stir through parsley, then cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes!
• While the potato is cooking, thinly slice carrot into half-moons. Halve any thicker baby broccoli stalks lengthways. Finely chop garlic. • In a small microwave-safe bowl, place 1/2 the garlic and a generous drizzle of olive oil. Microwave in 10-second bursts or until warmed through. • Transfer garlic oil to another small bowl, then add Hollandaise and stir to combine. Season to taste and set aside.
Little cooks: Take charge and help stir the Hollandaise!
• Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick. • In a shallow bowl, combine the plain flour and a pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and seasoning blend (see ingredients). • Coat chicken first in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.
Little cooks: Help crumb the chicken! Use one hand for wet ingredients and the other hand for dry.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, and baby broccoli, tossing, until tender, 5-6 minutes. • Add baby leaves and the remaining garlic, cook until fragrant, 1-2 minutes. Season, then transfer to a bowl and cover to keep warm.
• Set your air fryer to 200°C. • Place crumbed chicken into air fryer basket and brush or spray with olive oil. Cook until golden and cooked through, 12-15 minutes.
TIP: No air fryer? Wipe out the frying pan, then return to medium-high heat with enough olive oil to coat the base of the pan. Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide herby mash between plates. Top with crumbed chicken and garlicky veggies. • Drizzle with Hollandaise to serve. Enjoy!