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.
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 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
Cooking Steps
• 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!