Aussie-Spiced Crumbed Chicken
with Fries & Italian Salad
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
330 g
Chicken Thigh
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Dried Oregano
1
Capsicum
1 sachet
Aussie Spice Blend
2
Potato
1
Tomato
Utensils
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.
• Divide Aussie crumbed chicken between plates with the Italian salad and fries. • Serve with garlic aioli. Enjoy!
