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 fillets, a must-have side of chips, 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
½
lemon
1
tomato
1
cucumber
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 pinch
Zesty Chilli Salt
1 bag
Mixed Salad Leaves
1 packet
Tartare Sauce
(Contains Soy; )
2
potato
1 packet
chicken breast
1 sachet
Aussie Spice Blend
olive oil
1 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
• Preheat oven to 220°C/200°C fan-forced. Peel potato and cut into chips. • Place potato on a lined oven tray. Drizzle with olive oil, season with a pinch of salt and toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, cut lemon and tomato into wedges. • Thinly slice cucumber into rounds. • 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.
• In a shallow bowl, combine Aussie spice blend and the plain flour. In a second shallow bowl, whisk egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken first in flour mixture, followed by the egg and finally the panko mixture. Transfer to 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. • 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 and season with a pinch of zesty chilli salt.
TIP: If your pan is getting crowded, cook in batches for the best results!
TIP: Add extra oil if needed so the chicken does not stick.
• While the chicken is cooking, in a medium bowl, combine a good squeeze of lemon juice, a drizzle of olive oil and a pinch of salt. • Add tomato, cucumber and mixed salad leaves and toss to coat.
• Divide crumbed chicken, chips and garden salad between plates. • Serve with tartare sauce and remaining lemon wedges. Enjoy!