Classic Chicken Schnitzel & Mayo
with Radish, Mint & Parmesan Salad
It’s our favourite time of the week again, it’s chicken snitty night! Give it up for this golden crumb with a dollop of mayo for dipping. This all-star shines brighter with a serving of lush radish and mint salad.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
1
radish
1 stalk
celery
1 bag
mint
½
lemon
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 bag
Mixed Salad Leaves
1 packet
mayonnaise
(Contains Egg; )
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
½ tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Thinly slice radish and celery. Pick and thinly slice mint leaves. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
Little cooks: Help pick the herbs from the stems!
• 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.
Little cooks: Help with cracking and whisking the egg.
• Coat chicken in the flour mixture, followed by the egg and finally the panko-spice mixture. Transfer to a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed chicken until golden and cooked through, 3-5 minutes on each side. • Transfer to a paper towel-lined plate.
TIP: The chicken is cooked when it is no longer pink in the centre.
• Meanwhile, in a large bowl, combine the honey and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Add mixed salad leaves, radish, celery, grated Parmesan cheese and mint to the dressing and toss to coat.
• Divide chicken schnitzels and radish, mint and Parmesan salad between plates. • Serve with a dollop of mayonnaise. Enjoy!