Classic Chicken Schnitzel & Wedges
with Creamy Slaw
Boost the flavour of a classic chicken schnitzel by adding our Aussie spice blend to the golden crumb coating. Served with garlic aioli, potato fries and a creamy slaw for a meal nobody can refuse!
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
cucumber
½
lemon
1 bag
slaw mix
1 packet
garlic aioli
(Contains Egg, Soy; )
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
chicken breast
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
½ tsp
salt
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray, drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then bake until tender, 20-25 minutes. • While the wedges are baking, slice cucumber into half-moons. Slice lemon in half. In a large bowl, combine cucumber, slaw mix, a squeeze of lemon juice and 1/2 the garlic aioli. Add a pinch of salt and pepper and toss to coat. Set aside.
Little cooks: Help toss the potato wedges!
• 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 salt, plain flour and a good pinch of pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, mix panko breadcrumbs (see ingredients) and Aussie spice blend. • Dip chicken breast into flour mixture to coat, then into egg and finally into the spiced-panko breadcrumbs. Set aside on a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base of the pan. • When oil is hot, cook crumbed chicken breast until golden and cooked through, 2-4 minutes each side.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan. Set aside on a plate lined with paper towel.
• Slice chicken schnitzels. Divide wedges, creamy slaw and schnitzel between plates. • Serve with remaining garlic aioli and any remaining lemon wedges. Enjoy!
Little cooks: Add the finishing touch by drizzling over the garlic aioli!