Lemon-Pepper Chicken Schnitzel & Apple Salad
with Creamy Roast Potato & Beetroot Relish
We’re putting a pep in this chicken schnitzel’s step by adding some lemon and pepper seasoning to the golden panko crumb. it will zap through the crunch, serve with creamy roast baby potatoes to really make this dish fun. You’ll be skipping to the dinner table in anticipation.
This recipe is under 650kcal per serving.
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
baby potatoes
1 sachet
lemon pepper spice blend
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 bag
Mixed Salad Leaves
1
apple
1 packet
chicken breast
1 packet
Beetroot Relish
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
¼ tsp
salt
1
egg
(Contains Egg; )
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Halve baby potatoes. • Place potatoes on lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
• Thinly slice apple into wedges. Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick. • In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and lemon pepper spice blend.
• Coat chicken first in the flour, followed by the egg and finally the breadcrumb mixture. Transfer to a plate.
• When the potatoes have 5 minutes remaining, 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.
• In a large bowl, combine apple, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste. • To the tray with roast potatoes, add dill & parsley mayonnaise and toss to combine. Season with salt and pepper.
• Slice chicken schnitzels. • Divide lemon-pepper chicken schnitzels, creamy roast potato and apple salad between plates. • Serve with beetroot relish. Enjoy!