Seasoned Chicken Schnitzel & Veggie Fries
with Apple Salad & Sriracha-Sweet Chilli Sauce
It’s schnitty night, tonight! Coat chicken in our classic panko mix for a crispy golden result. Then, to amp up the flavour, serve it with the best sriracha-sweet chilli sauce around town. No need to head out for a meal like this.
This recipe is under 650kcal 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
carrot
1
beetroot
1
white turnip
1
apple
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
sweet chilli sauce
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
chicken breast
1 bag
Mixed Salad Leaves
Not included in your delivery
1
olive oil
1 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
1 drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, beetroot and white turnip into fries. • Place veggie fries on a lined tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• Meanwhile, thinly slice apple into wedges. • In a small bowl, combine sriracha and sweet chilli sauce. Set aside. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm-thick.
TIP: The sriracha is a mild sauce, but use less if you're sensitive to heat!
• In a shallow bowl, whisk the plain flour, sweet soy seasoning, a pinch of salt and the egg until combined. • In a second shallow bowl, place panko breadcrumbs. • Coat chicken first in the egg mixture, then in the panko breadcrumbs. Transfer to a plate.
• When the fries have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with enough olive oil to cover the base. • Cook crumbed chicken in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
• While the chicken is cooking, combine apple, mixed salad leaves and a drizzle of vinegar and olive oil in a large bowl. Season to taste.
• Slice seasoned chicken schnitzel. • Divide chicken, veggie fries and garden salad between plates. • Drizzle over sriracha-sweet chilli sauce to serve. Enjoy!