Crumbed Chicken & Chips
with Garden Salad & Tartare Sauce
It’s a classic, it’s a favourite for all, it’s the answer to your cravings, a steaming plate of chicken and chips. That’s right we’re trying our hand at this superstar dish, bringing it to your kitchen with a garlic and herb crumb for the chicken, a must-have side of fries, fresh salad and of course a tartare sauce. You won’t be needed that takeaway menu anymore.
This recipe is under 650kcal 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
2
potato
1
tomato
1
cucumber
1 sachet
Zesty Chilli Salt
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
Tartare Sauce
(Contains Soy; )
1 packet
chicken breast
1 sachet
Aussie Spice Blend
1 bag
spinach & rocket mix
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. Place on a lined oven tray. Drizzle with olive oil and toss to coat. Bake until tender, 20-25 minutes. • Remove tray from oven, add zesty chilli salt, tossing to combine. • While the fries are baking, roughly chop tomato and cucumber.
• 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, add the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumb and Aussie spice blend. • Dip chicken into flour mixture, followed the egg, and finally in panko mixture. Set aside on a plate.
• When chips have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base of 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 is no longer pink inside.
TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan
• In a medium bowl, combine tomato, cucumber, spinach & rocket mix, a drizzle of white wine vinegar. Season with salt. • Divide crumbed chicken and chips between plates. Serve with garden salad and tartare sauce. Enjoy!