Quick Parmesan Chicken Schnitzels & Smokey Aioli
with Cherry Tomato Garden Salad & Dijon Dressing
It’s that time of the week, schnitty night! We’ve been looking forward to showing off this one. A sharp cheesy crumb coats tender chicken to transform it into the ultimate schnitzel. Add a dollop of smokey aioli for a creamy and flavourful finish.
This recipe is under 650kcal per serving and under 40g carbohydrates 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 sachet
Aussie Spice Blend
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
chicken breast
1 packet
cherry tomatoes
1 packet
dijon mustard
(Contains Sulphites; )
1 packet
Mixed Salad Leaves
1 packet
Smokey Aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
1 tsp
white wine vinegar
Nutrition Values
Utensils
Instructions
• Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until they are an even thickness, about 1cm-thick. • In a shallow bowl, combine Aussie spice blend, the plain flour and a good pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs (see ingredients) and Parmesan cheese. • Dip chicken into the flour mixture to coat, then into the egg, and finally in panko mixture. Transfer to a plate.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook crumbed chicken in batches until golden and cooked through (when no longer pink inside), 2-4 minutes each side. Transfer to a plate lined with paper towel.
TIP: Chicken is cooked through when it's no longer pink inside. TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• Meanwhile, halve cherry tomatoes. • In a large bowl, combine dijon mustard, the white wine vinegar and a drizzle of olive oil. Season with salt and pepper. • Add cherry tomatoes and mixed salad leaves. Toss to coat.
TIP: Use less dijon mustard if you're not a fan! Little cooks: Take the lead and help toss the salad!
• Divide Parmesan chicken schnitzels between plates. • Serve with garden salad and smokey aioli. Enjoy!