Lemon-Pepper Chicken Schnitzel & Radish 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. Serve up with creamy roast baby potatoes to really make this dish dance and you’ll be bounding to the dinner table in excitement.
This recipe is under 650kcal per serving.
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card
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
baby potatoes
2
radish
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 sachet
lemon pepper spice blend
1 packet
chicken breast
1 bag
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 packet
Beetroot Relish
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
¼ tsp
salt
1
egg
(Contains Egg; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• 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.
• Meanwhile, thinly slice radish. 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 the 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 radish, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • To the tray with the roast potatoes, add dill & parsley mayonnaise and toss to combine. Season with salt and pepper.
• Slice pork schnitzel. • Divide lemon-pepper chicken schnitzels, creamy roast potatoes and radish salad between plates. • Serve with beetroot relish. Enjoy!