Parmesan-Crumbed Chicken
with Veggie Fries & Mayonnaise
Let’s get crumbing! For the perfect result, take our advice: set up your crumbing station with three bowls, season well, and keep one hand for wet ingredients, the other for dry. Then all that’s left to do is enjoy that delicious crunch!
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
beetroot
1
carrot
1 bunch
asparagus
1 packet
chicken breast
1 sachet
Nan's Special Seasoning
1 packet
Panko Breadcrumbs
(Contains Gluten(Wheat); )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
Mayonnaise
(Contains Egg; May be present Wheat, Fish, Almond, Cashew, Sesame, Soy. )
Not included in your delivery
olive oil
1.5 tbs
plain flour
(Contains Gluten; )
¼ tsp
salt
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and beetroot into fries. • Slice carrot into sticks. • Place potato, beetroot and carrot on a lined oven tray. Drizzle with olive oil, then season with salt. Toss to coat, spread out evenly, then bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide between two trays. Little cooks: Lend a hand by adding the veggie fries to the tray, drizzling with olive oil and seasoning with some salt!
• Meanwhile, trim asparagus. • Cut chicken breast into 1cm strips.
• In a shallow bowl, combine Nan's special seasoning, the plain flour and salt, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and grated Parmesan cheese. • Dip chicken strips first into the flour mixture, followed by the egg, then finally into the panko-Parmesan 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 well afterwards.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook asparagus, tossing, until tender, 5-6 minutes. Season to taste, then transfer to a bowl.
• Return the frying pan to medium-high heat with enough olive oil to coat the base of the pan. • When oil is hot, cook crumbed chicken in batches, until golden and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add more oil between batches if needed.
• Divide veggie fries, greens and Parmesan-crumbed chicken between plates. • Serve with a dollop of mayonnaise. Enjoy!
Little cooks: Add the finishing touch by dolloping over the mayonnaise.