Crumbed Chicken & Parmesan Bacon Wedges
with Apple Salad & Mayo
Everyone is going to want a bite of this dish at dinner. It’s hard enough to resist a panko crumbed, golden chicken let alone when you add delicious wedges and an apple salad for a hit of freshness to the mix. And these aren’t any old wedges - topped with crispy bacon and melty cheese, it’s a party you want to be a part of.
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 packet
diced bacon
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1
apple
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
chicken breast
1 packet
Mixed Salad Leaves
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
¼ tsp
salt
1
egg
(Contains Egg; )
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until just tender, 20 minutes.
• Remove tray from oven and sprinkle diced bacon and Parmesan cheese over wedges (you may need to break up the bacon with your hands). • Bake until wedges are tender and cheese is melted, a further 7-10 minutes.
• Meanwhile, thinly slice apple into 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. • In a shallow bowl, combine the plain flour and salt. 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.
• When the wedges have 10 minutes remaining, in a large frying pan, medium-heat enough olive oil to coat the base over high heat. • 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 schnitzel does not stick to the pan.
• In a large bowl, combine the honey and a drizzle of vinegar and olive oil. Add mixed salad leaves and apple then toss to coat. Season.
• Slice chicken. • Divide crumbed chicken, Parmesan bacon wedges and apple salad between plates. • Serve with mayonnaise. Enjoy!