Southeast Asian Peanut-Crusted Chicken Schnitzel
with Ponzu Slaw & Soy Mayo
Things are getting a little nutty tonight, chicken schnitzels are being crusted in peanuts for a bit of crunch. The crazy times don’t stop there, a drizzle of soy mayo drizzle will drive your tastebuds wild, especially over the golden crumb. We suggest you let loose and enjoy the delicious ride!
This recipe is under 650kcal per serving.
Unfortunately, this week's shredded cabbage was in short supply, so we've replaced it with slaw mix. Don't worry, the recipe will be just as delicious, just be sure to 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 bag
baby spinach leaves
1
carrot
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
chicken breast
1 bag
Shredded Cabbage Mix
1 packet
ponzu sauce
(Contains Soy; May be present Egg, Milk, Gluten, Fish, Sesame, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut. )
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains Gluten, Soy; )
2 tbs
plain flour
(Contains Gluten; )
½ tsp
salt
1
egg
(Contains Egg; )
1 drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Roughly chop baby spinach leaves. Grate the carrot. • In a small bowl, combine mayonnaise and the soy sauce. Set aside. • In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs, crushed peanuts and Southeast Asian spice blend. • 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. • Coat chicken first in flour mixture, followed by the egg and finally the breadcrumbs. Transfer to a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Ensure the oil is hot before cooking the chicken schnitzels for best results. TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, combine super slaw, baby spinach, carrot, ponzu sauce and a drizzle of vinegar and olive oil in a large bowl. • Season with salt and pepper and toss to combine.
• Slice chicken schnitzel. • Divide Southeast Asian peanut-crusted chicken and ponzu slaw between plates. • Drizzle soy mayo over schnitzel. Enjoy!