We've jazzed up the classic chicken schnitty with all the moreish sides and of course, all the mandatory sauces. Don't forget the parsley garnish for an extra pop of colour and a burst of fresh flavour.
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.
2
sweet potato
1 cob
corn
1 packet
diced bacon
(May be present: Soy. )
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
slaw mix
1 packet
ranch dressing
(Contains Egg, Milk;)
1 packet
mild chipotle sauce
(Contains Soy;)
1 packet
burger sauce
(Contains Egg;)
1 bag
parsley
1 sachet
Aussie spice blend
1 packet
Parmesan cheese
(Contains Milk;)
½ packet
BBQ sauce
olive oil
1 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into wedges. Halve corn cobs. • Place wedges and corn on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and season with salt. Toss to coat. Roast until tender, 20-25 minutes. • Remove tray from oven, then sprinkle wedges with Parmesan cheese. Bake until cheese is golden, a further 5 minutes.
Little cooks: Take the lead by sprinkling the cheese over the wedges. Be careful, it's hot!
• While the wedges and corn are baking, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-5 minutes. Transfer to a bowl.
• Meanwhile, place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until an even thickness, about 1cm. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture to coat, then into egg and finally in panko breadcrumbs. Set aside on a plate.
• Wipe out frying pan and return to medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed chicken, in batches, until golden and cooked through (when no longer pink inside), 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan.
• In a large bowl, combine slaw mix and ranch dressing. • In a small bowl, combine BBQ sauce (see ingredients) and mild chipotle sauce.
• Slice chicken schnitzel. • Divide schnitzel, sweet potato wedges, corn and ranch slaw between plates. • Load wedges up with bacon and burger sauce. Sprinkle with torn parsley. • Drizzle BBQ sauce over schnitzel to serve. Enjoy!
Little cooks: Take the lead by drizzling over the sauce and sprinkling the parsley!