Crumbed Chicken & Kumara Wedges
with Apple Salad & Mayo
Introducing a succulent chicken breast covered in a gorgeous golden crumb. Served with an apple salad and crisp kumara wedges, this is a winning chicken dinner!
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
Kumara
1 packet
chicken breast
1 sachet
Garlic & Herb Seasoning
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
½
apple
1
carrot
½
lemon
1 packet
Mixed Salad Leaves
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Peel and cut kumara into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, place chicken breast between two sheets of baking paper and pound with a meat mallet or rolling pin until they are an even thickness, about 1cm-thick.
• In a shallow bowl, combine the plain flour and garlic & herb seasoning. Season with pepper. • In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.
Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.
• Preheat air fryer to 200°C. Brush or spray crumbed chicken with olive oil. • Place crumbed chicken into air fryer basket and cook until golden and cooked through (when no longer pink inside), 12-15 minutes. Cook in batches if needed. • Transfer to a paper towel-lined plate.
TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook crumbed chicken until golden and cooked through, 2-4 minutes each side.
• While the chicken is cooking, thinly slice apple (see ingredients). Slice lemon into wedges. Grate carrot. • In a large bowl, combine carrot, apple, mixed salad leaves, a squeeze of lemon juice and a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice crumbed chicken. • Divide crumbed chicken, kumara wedges and apple salad between plates. • Dollop with mayonnaise and serve with any remaining lemon wedges. Enjoy!