Parmesan Chicken Schnitzels & Capsicum Relish
with Radish Slaw
There’s a way to jazz up any chicken schnitzel and that’s a sprinkling of cheese. Add sharp Parmesan to the crumb so you don’t miss out on any flavour. If you’re feeling like going the extra mile, try dipping these schnitzels in a smokey capsicum relish.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
chicken breast
1
radish
1 bag
Shredded Cabbage Mix
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 sachet
Tuscan Herb Seasoning
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
¼ tsp
salt
1
egg
(Contains Egg; )
1 tsp
honey
1 drizzle
vinegar (white wine or red wine)
Nutrition Values
Utensils
Cooking Steps
• In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place grated Parmesan cheese, Tuscan herb seasoning and panko breadcrumbs (see ingredients). • place chicken between two sheets of baking paper. Pound chicken breast with a meat mallet or rolling pin until they are an even thickness, about 1cm thick. • Coat chicken first in the flour, followed by the egg and finally the breadcrumb mixture. Transfer to a plate.
Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers. Make sure to wash your hands afterwards.
• 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.
TIP: Ensure the oil is hot before cooking the chicken schnitzels for best results. TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, thinly slice radish. • In a large bowl, combine the honey and a drizzle of vinegar and olive oil. • Add shredded cabbage mix and radish. Season and toss to coat.
Little cooks: Take the lead by combining the ingredients for the salad!
• Divide Parmesan chicken schnitzels and radish slaw between plates. • Serve with chargrilled capsicum relish. Enjoy!