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 into wedges. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until lightly browned, 25-30 minutes.
While the sweet potato is roasting, Thinly slice the spring onion. Combine the slaw mix, spring onion, Dijon mustard (see ingredients) and 1/2 the garlic aioli in a large bowl. Toss to coat. Season, mix well and set aside.
Place the chicken breast between two sheets of baking paper and pound with a meat mallet or rolling pin until 1cm thick.
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. Set aside on a plate.
Add enough olive oil to coat the base of a large frying pan over a medium-high heat. When the oil is hot, cook the crumbed chicken, in batches, until golden and cooked through, 2-4 minutes each side. 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.