Golden chicken schnitzels get a tasty twist from our sensational Aussie spice blend, which gives that irresistible roast chicken flavour in an instant. Add sweet potato wedges and a crisp and creamy slaw for an easy crowd-pleasing dinner.
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Aussie spice blend(May be present Gluten)
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm wedges. Place on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until lightly browned, 25-30 minutes. TIP: Cut the sweet potato to size so it cooks in time.
While the sweet potato is roasting, thinly slice the spring onion. Place the chicken breast between two sheets of baking paper and pound with a meat mallet or rolling pin until 1cm thick.
In a large bowl, combine the slaw mix, spring onion, Dijon mustard (see ingredients) and 1/2 the garlic aioli and toss to coat. Season with salt and pepper, mix well and set aside.
In a shallow bowl, combine the Aussie spice blend, plain flour, the salt and a pinch of pepper. In a second shallow bowl, whisk the egg with a fork. In a third shallow bowl, place the panko breadcrumbs. Coat each chicken breast in the flour mixture, followed by the egg and finally in the panko breadcrumbs. Transfer to a plate.
Add enough olive oil to coat the base of a large frying pan and heat over a medium-high heat. When the oil is hot, cook the crumbed chicken until golden and cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate lined with paper towel. TIP: Add extra oil between batches if necessary
Divide the chicken schnitzels, sweet potato wedges and creamy rainbow slaw between plates. Serve with the remaining garlic aioli.