Crumbed Chicken & Eggplant Veggie Toss
with Honey-Balsamic Dressing & Parmesan
A golden crumbed chicken schnitzel is too good to be messed with, so we’re keeping it simple today. All we need is a fun veggie side for the perfect pairing and we think we’ve nailed this one! Toss together roasted eggplant, potato, tomato and onion for the ultimate accompaniment to balance out all that crunchy golden goodness.
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
eggplant
½
tomato
½
Onion
1 packet
chicken breast
1 sachet
Nan's Special Seasoning
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
baby leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
honey
1 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut eggplant into 1cm chunks. Slice tomato and onion (see ingredients) into wedges.
• Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. • Drizzle with the honey and set aside to cool.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until an even thickness, about 1cm. • In a shallow bowl, combine the plain flour and Nan's special seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the chicken does not stick to the pan.
• When roast veggies have cooled a little, add baby leaves and a drizzle of balsamic vinegar to oven tray and gently toss to combine.
• Slice chicken. • Divide eggplant veggie toss and crumbed chicken between plates. Sprinkle over grated Parmesan cheese. Enjoy!