Quick BBQ Chicken Schnitzel
with Garden Salad & Sriracha Mayo
Who doesn’t love a good chicken schnitzel? Coated with a smokey BBQ-spiced crumb, paired with a refreshing garden salad and a supercharged sriracha mayo, we bet this will be a real hit in the household tonight.
This recipe is under 650kcal per serving and under 30g 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
2
radish
1
tomato
1 packet
mayonnaise
(Contains Egg; )
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
barbecue seasoning
¾ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
chicken breast
1 bag
Mixed Salad Leaves
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Thinly slice radish. Roughly chop tomato. • In a small bowl, combine mayonnaise and sriracha, then season with salt and pepper. Set aside.
• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an an even thickness, about 1cm-thick. • In a shallow bowl, combine barbecue seasoning, the plain flour and a pinch of salt. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs (see ingredients). • Coat chicken first in spice mixture, followed by the egg, and finally in panko breadcrumbs. Transfer to a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to cover the base of the pan. Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. • Meanwhile, combine mixed salad leaves, radish, tomato and a drizzle of white wine vinegar and olive oil in a medium bowl. Season with salt. TIP: Chicken is cooked through when it's no longer pink inside.
• Slice BBQ chicken schnitzels. • Divide garden salad and chicken between plates. • Drizzle over sriracha mayo to serve. Enjoy!