Golden Chicken Schnitzel & Bacon Wedges
with Creamy Slaw
Boost the flavour of a classic chicken schnitzel by adding our Aussie spice blend to the golden crumb coating. Served with garlicaioli, potato fries and a creamy slaw for a meal nobody can refuse!
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
cucumber
½
lemon
1 packet
Slaw Mix
½ packet
garlic aioli
(Contains Egg, Soy; )
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 sachet
Aussie Spice Blend
1 packet
diced bacon
Not included in your delivery
olive oil
¼ tsp
salt
2 tablespoon (tbsp)
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
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 and season with a pinch of salt and pepper. Toss to coat, then bake until tender, 20-25 minutes. • While the wedges are baking, slice cucumber into half-moons. Slice lemon in half. • In a large bowl, combine cucumber, slaw mix, a squeeze of lemon juice and ½ the garlic aioli. Add a pinch of salt and pepper and toss to coat. Set aside. Little cooks: Help toss the potato wedges!
• Place chicken breasts between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm-thick. • In a shallow bowl, combine the salt, plain flour and a good pinch of pepper. • In a second shallow bowl, whisk the eggs. • In a third shallow bowl, mix panko breadcrumbs and Aussie spice blend. • Dip chicken breast into flour mixture to coat, then into egg, and finally into the panko Aussie spice breadcrumbs. Set aside on a plate.
• 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 breast until golden and cooked through, 2-4 minutes each side. Set aside on a plate lined with paper towel. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• Sprinkle wedges with diced bacon. • Divide classic chicken schnitzels, bacon wedges and creamy slaw between plates. • Serve with remaining garlic aioli. Enjoy!
Little cooks: Add the finishing touch by drizzling over the garlic aioli!