Easy Parmesan Chicken Schnitzels & Capsicum Relish
with Radish Slaw
It’s that time of the week, schnitty night! We’ve been looking forward to showing off this one. A sharp cheesy crumb coats and cooks onto chicken to transform it into the ultimate chicken schnitzel, especially when you include a dollop of chargrilled capsicum relish for a sweet-smokey finish
This recipe is under 650kcal per serving and under 40g carbohydrates 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
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 sachet
Tuscan Herb Seasoning
¾ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
chicken breast
1
radish
1 bag
Shredded Cabbage Mix
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
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
• In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place grated Parmesan cheese, Tuscan herb seasoning and panko breadcrumbs (see ingredients). • 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-thick. • Coat chicken first in the flour, followed by the egg and finally the breadcrumb mixture. 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.
• Heat a large frying pan over 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: Ensure the oil is hot before cooking the chicken schnitzels for best results. TIP: Chicken is cooked when it's no longer pink inside.
• Meanwhile, thinly slice radish. • In a large bowl, combine the honey and a drizzle of vinegar and olive oil. • Add shredded cabbage mix and radish. Season and toss to coat.
Little cooks: Take the lead by combining the ingredients for the salad!
• Divide Parmesan chicken schnitzels and radish slaw between plates. • Serve with chargrilled capsicum relish. Enjoy!