Aussie-Spiced Chicken Schnitzel
with Sweet Potato Wedges & Aioli Slaw
Golden chicken schnittys get a tasty twist from our Aussie spice blend, which gives that irresistible roast chicken flavour in an instant. Add hand-cut sweet potato wedges and an aioli-laced slaw for an easy crowd-pleasing dinner.
The quantities provided above are averages only.
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.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Tomato Relish
330 g
Chicken Breast
1 packet
Slaw Mix
2
Sweet Potato
1
Spring Onion
1 sachet
Aussie Spice Blend
Not included in your delivery
1 drizzle
olive oil
½ tbs
flour
(Contains: Gluten; May be present: Wheat.)
¼ tsp
salt
1 piece
egg
(Contains: Eggs;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet 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. TIP: If your oven tray is crowded, divide the wedges between two trays. Little cooks: Help toss the sweet potato wedges!
• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm.
• In a shallow bowl, combine Aussie spice blend, the plain flour, salt and a pinch of pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. • Dip chicken into the flour mixture to coat, then into the egg and finally in 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! Make sure to wash your hands well afterwards.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, cook crumbed chicken, in batches, until golden and cooked through, 2-4 minutes each side. • Transfer to a paper towel-lined plate. TIP: Chicken is cooked when it is no longer pink inside. TIP: Add extra oil between batches so the schnitzel doesn’t stick to the pan!
• Meanwhile, thinly slice spring onion (see ingredients). • In a large bowl, combine spring onion, slaw mix and half the garlic aioli. Toss to coat. Season to taste. Little cooks: Take the lead by tossing the slaw.
• Divide Aussie-spiced chicken schnitzel, sweet potato wedges and aioli slaw between plates. • Serve with remaining garlic aioli. Enjoy!
