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 sachet dried oregano; 1 tomato; 1 packet chicken breast; 1 tbs plain flour; ¼ tsp salt; 1 egg; 1 packet panko breadcrumbs; 1 drizzle balsamic vinegar; 1 bag mixed salad leaves; 1 packet Parmesan cheese; 1 packet garlic aioli; 1 sachet Aussie spice blend

with Fries & Italian Salad

Get up to $200 off!

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:

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 sachet

dried oregano

tomato

1 packet

chicken breast

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;)

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

1 tbs

plain flour

(Contains: Gluten, Wheat;)

¼ tsp

salt

egg

(Contains: Eggs;)

1 drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)3158 kJ

Fat35.2 g

of which saturates7.1 g

Carbohydrate54.3 g

of which sugars11.5 g

Protein52.4 g

Sodium1049 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 lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. • On the second lined oven tray, place the 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 between two trays.

• Meanwhile, roughly chop tomato. 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 the plain flour, salt, Aussie spice blend and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Set aside on a plate. • Dip the chicken into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate, ready to fry.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook crumbed chicken in batches until golden and cooked through, 2-4 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 and shaved Parmesan cheese. Toss to coat. Season to taste.

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