Who doesn’t love a good parmigiana? Take it to new levels by baking it in a thick gooey layer of Cheddar cheese, this tomato coated and golden crumbed chicken will definitely be the star of the evening when you serve up with a side of potato wedges.
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2
potato
2 clove
garlic
½ tin
Crushed & Sieved Tomatoes
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1
tomato
1
avocado
½
lemon
1 bag
Mixed Salad Leaves
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 sachet
Tex-Mex spice blend
1
olive oil
20 g
butter
(Contains Milk; )
1 tsp
sugar
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 25-30 minutes.
• Finely chop garlic. • In a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. • Add crushed & sieved tomatoes (see ingredients), the sugar and a splash of water, then simmer until slightly reduced, 2-3 minutes. Transfer to a medium bowl.
• Meanwhile, place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick. • 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. • Coat chicken in the flour mixture, followed by the egg and finally the breadcrumbs. Set aside on 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.
• Wipe out the frying pan, then return to medium-high heat with enough olive oil to cover the base of the pan. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a second lined oven tray. • Top chicken with tomato sauce and shredded Cheddar cheese. Bake until cheese is melted and chicken is cooked through, 6-8 minutes.
TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan.
• Cut tomato into chunks. Slice avocado in half, scoop out flesh and roughly chop. Slice lemon into wedges. • In a second medium bowl, combine tomato, avocado, mixed salad leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.
Little cooks: Take the lead by combining the ingredients for the salad!
• Divide Tex Mex chicken parmigiana between plates. • Serve with potato wedges and avocado garden salad. Enjoy!