Golden chicken schnitzels get a tasty twist from our sensational Aussie spice blend, which gives that irresistible roast chicken flavour in an instant. Add hand cut 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. Bake until lightly browned, 25-30 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
While the wedges are baking, place the chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm.
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. In a third shallow bowl, place the panko breadcrumbs. Dip each chicken breast into the flour mixture, followed by the egg and finally in the panko breadcrumbs. Set aside on a plate.
In a large frying pan, add enough olive oil to coat the base 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 so the schnitzel doesn't stick to the pan!
TIP: Chicken is cooked through when it's no longer pink inside.
While the schnitzel is cooking, thinly slice the spring onion. In a large bowl, combine the spring onion, slaw mix, Dijon mustard (see ingredients) and 1/2 the garlic aioli. Toss to coat. Season to taste.
Divide the Aussie-spiced chicken schnitzel, sweet potato wedges and Dijon slaw between plates. Serve with the remaining garlic aioli.