Aussie-Spiced Crumbed Chicken

Name: Aussie-Spiced Crumbed Chicken with Fries & Italian Salad
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 1 capsicum; ½ slices dried oregano; 1 tomato; 1 packet chicken thigh; 1 tbs plain flour; ¼ tsp salt; 1 sachet Aussie spice blend; 1 egg; 1 packet panko breadcrumbs; drizzle balsamic vinegar; 1 bag mixed salad leaves; 1 packet Parmesan cheese; 1 packet garlic aioli

with Fries & Italian Salad

Up to 180$ + Free Treats / Extras for Life

Tonight, we've paired classic crumbed chicken and chips with a stellar side salad, to elevate your meal from great to top-notch. With tomato, roasted capsicum and shaved Parmesan, you have yourself a little Italian flair added to level up your typical chicken dish. Don't forget to serve it with garlic aioli for some serious dipping!

Tags:

Climate Superstar

•Kid Friendly

Allergens:

Gluten

•Wheat

•Eggs

•Milk

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.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

capsicum

½ slices

dried oregano

tomato

1 packet

chicken thigh

1 sachet

Aussie spice blend

1 packet

panko breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 bag

mixed salad leaves

1 packet

Parmesan cheese

(Contains: Milk;)

1 packet

garlic aioli

(Contains: Eggs;)

Not included in your delivery

olive oil

1 tbs

plain flour

(Contains: Gluten, Wheat;)

¼ tsp

salt

egg

(Contains: Eggs;)

drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)3228 kJ

Fat38.5 g

of which saturates8.1 g

Carbohydrate54.3 g

of which sugars11.5 g

Protein49.5 g

Sodium1062 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat the oven to 240°C/220°C fan-forced. Cut potato into fries. Thinly slice capsicum. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and sprinkle with dried oregano (see ingredients). Toss to coat. Bake until tender, 20-25 minutes. • On a second lined oven tray, place capsicum. Drizzle with olive oil, season with salt and pepper and roast until tender 15-20 minutes. Set aside to cool.

TIP: If your oven tray is crowded, divide the fries between two trays.

• Meanwhile, roughly chop tomato. • Slice chicken thigh into 2cm strips.

• In a shallow bowl, combine the plain flour, the salt, Aussie spice blend and a good 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, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate.

• In a large frying pan, heat enough olive oil to coat the base over high heat. Cook crumbed chicken in batches until golden and cooked through (when no longer pink inside), 3-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

• While the chicken is frying, in a large bowl combine the balsamic vinegar and a drizzle of olive oil. Add tomato, cooled capsicum, mixed salad leaves and shaved Parmesan cheese. Toss to coat. Season to taste.

TIP: Toss the salad just before serving to keep the leaves crisp.