Spiced Chicken Schnitzel & Oven-Baked Wedges
with Celery Slaw & Garlic Aioli
It’s time for another twist on a schnitzel! These tender pieces of chicken breast are coated in a golden crumb with Mumbai spices throughout. We’ve kept the sides simple and classic, because really, how do you compete with wedges and slaw for the perfect schnitzel accompaniments.
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
2
potato
½ stalk
celery
1
carrot
1 packet
parsley
1 sachet
Mumbai Spice Blend
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
Chicken Breast
1 packet
Shredded Cabbage Mix
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. • Cut the potato into wedges, then place on a lined oven tray. • Drizzle with olive oil, season and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
• While the wedges are baking, thinly slice celery and radish. Roughly chop parsley.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, add Mumbai spice blend and the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.
• In a medium bowl, combine a drizzle of white wine vinegar and olive oil and a pinch of salt. • Add shredded cabbage mix, celery, radish and parsley(reserve a pinch for garnish)
• Divide Indian spiced crumbed chicken, oven-baked wedges and radish slaw between plates. • Serve with garlic aioli and garnish with reserved parsley. Enjoy!