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.
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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
Instructions
• 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!