Sesame Chicken Schnitzel & Cauli-Potato Mash
with BBQ-Sriracha Sauce & Cucumber Slaw
It’s a twist on chicken schnitzel, we’re combining sriracha with BBQ sauce so the schnitzels are extra mouth-watering when this sauce is drizzled over. This dish becomes more alluring when you catch sight of the fluffy cauli-potato mash. There's no way you could miss this dish!
We’ve replaced the radish in this recipe with cucumber due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
potato
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
panko breadcrumbs
(Contains Gluten(Wheat); )
½ sachet
sesame seeds
(Contains Sesame; )
1 packet
chicken breast
1 bag
Slaw Mix
1 portion
cauliflower
1
cucumber
1 packet
BBQ sauce
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Peel potato and cut into large chunks. Cut cauliflower into small florets. • Cook potato and cauliflower in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return to the pan. Add a drizzle of olive oil and a good pinch of salt, and mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Meanwhile, slice cucumber into half-moons. • In a small bowl, combine sriracha and BBQ sauce. Set aside.
Little cooks: Kids can help by combining the sauces.
• In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and sesame seeds (see ingredients). • Place chicken between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick. • Coat chicken first in flour mixture, followed by the egg and finally in the panko-sesame 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.
• Heat a large frying pan over 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.
• Meanwhile, combine slaw mix, cucumber and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste.
• Slice sesame chicken schnitzel. • Divide cucumber slaw, cauli-potato mash and chicken schnitzel between plates. • Drizzle BBQ-sriracha over chicken to serve. Enjoy!