HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAussie Spiced Chicken Schnitzel
Aussie-Spiced Chicken Schnitzel

Aussie-Spiced Chicken Schnitzel

with Sweet Potato Wedges & Dijon Slaw

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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.

Tags:Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


sweet potato

1 bunch

spring onion

1 packet

chicken breast

1 bag

slaw mix

1 packet

garlic aioli


1 packet

panko breadcrumbs


1 sachet

Aussie spice blend

(May be present Gluten)

½ packet

Dijon mustard


Not included in your delivery


olive oil

2 tsp

plain flour


½ tsp




Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4254 kJ
Fat64.8 g
of which saturates8 g
Carbohydrate58.2 g
of which sugars18.8 g
Protein46.7 g
Sodium1322 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

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.