Homestyle Cheesy Crumbed Chicken & Apple Slaw
with Lemony Crushed Potatoes
Chicken, potatoes and slaw - the classic combo that proves simple pleasures always win. We’ve thrown in a few flavour bombs to amp things up; our smokey All-American seasoning in the crumb, a lemony twist on the hot crushed potatoes, and refreshing and sweet apple mixed through the slaw.
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 stalk
celery
1
apple
2 clove
garlic
½
lemon
1 sachet
vegetable stock powder
1 packet
chicken breast
1 sachet
All-American Spice Blend
1 packet
Panko Breadcrumbs
(Contains Gluten(Wheat); )
2 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Thinly slice celery. Thinly slice apple into sticks. Finely chop garlic. Slice lemon into wedges. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour, All-American spice blend, a pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and grated parmesan cheese. • Coat chicken in flour mixture, followed by the egg and finally the breadcrumbs. Transfer to a plate.
• Return frying pan to medium-high heat with enough olive oil to cover base. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a plate lined with paper towel.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan
• When potatoes are done, return saucepan to medium-high heat, add garlic and the butter, and cook, stirring, until fragrant, 1 minute. • Add a generous squeeze of lemon juice and vegetable stock powder. Stir to combine, then remove from heat. • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry!
• In a large bowl combine apple, celery, shredded cabbage mix, a drizzle of vinegar and olive oil. Season to taste.
• Divide crumbed chicken, lemony crushed potatoes and apple slaw between plates. • Serve with mayonnaise and remaining lemon wedges. Enjoy!