Crumbed Chicken Schnitzel & Spiced Wedges
with Cherry Tomato Salad & Garlic Aioli
The classics have withstood the test of time for a reason and the chicken schnitzel with wedges is one of them because what can beat a crunchy crumb? When served with spiced potato wedges and a fresh salad we know that it will be returning to your table many more times.
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 sachet
Mild North Indian Spice Blend
1 punnet
cherry tomatoes
1
carrot
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
chicken breast
1 packet
Mixed Salad Leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
¼ tsp
salt
1
egg
(Contains Egg; )
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, season with mild North Indian spice blend and toss to coat. Spread out evenly, then bake until tender, 25-30 minutes.
• Meanwhile, halve cherry tomatoes. • Grate carrot.
Little cooks: Under adult supervision, older kids can help grate the carrot.
• In a shallow bowl, place the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Coat chicken in the plain flour, 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.
• When the wedges have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base of the pan. • When oil is hot, cook crumbed chicken in batches, until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.
• In a large bowl, combine the honey and a drizzle of white wine vinegar and olive oil. • Add mixed salad leaves, cherry tomatoes and carrot. Toss to combine and season to taste.
• Divide crumbed chicken, spiced wedges and cherry tomato salad between plates. • Serve with garlic aioli. Enjoy!