Buffalo Crumbed Chicken Schnitzel
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Buffalo Crumbed Chicken Schnitzel

Buffalo Crumbed Chicken Schnitzel

with Bacon-Loaded Sweet Potato Wedges & Ranch Slaw

We've jazzed up the classic chicken schnitty with all the moreish sides, and of course, all the mandatory sauces.

Allergens:
Gluten
Wheat
Egg
Milk

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
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1 cob

corn

2 sprig

spring onion

1 packet

diced bacon

(May be present: Soy, Milk. )

1 packet

chicken breast

1 packet

panko breadcrumbs

(Contains Gluten, Wheat;)

1 bag

slaw mix

1 packet

ranch dressing

(Contains Egg, Milk;)

1 packet

sriracha

1 packet

burger sauce

(Contains Egg;)

1 bag

parsley

1 sachet

Aussie spice blend

1 packet

grated Parmesan cheese

(Contains Milk;)

1 packet

BBQ sauce

Not included in your delivery

olive oil

1 tbs

plain flour

(Contains Gluten;)

1

egg

(Contains Egg;)

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Nutritional Values

per serving
Energy (kJ)3715 kJ
Fat32.9 g
of which saturates8.2 g
Carbohydrate76.7 g
of which sugars32.2 g
Protein64.9 g
Sodium1867 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato into thin wedges. Halve the corn. Place the wedges and corn on a lined oven tray. Sprinkle with the Aussie spice blend. Drizzle with olive oil, season with salt, then toss to coat. Roast until tender, 20-25 minutes. Remove from the oven, sprinkle with the grated Parmesan cheese and bake until golden, 5-8 minutes.

2
2

While the wedges and corn are baking, thinly slice the spring onion. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the diced bacon and cook, breaking up with a spoon, until golden, 4-5 minutes. Transfer to a bowl.

3
3

While the bacon is cooking, place the chicken breast between 2 sheets of baking paper. Pound the 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 the panko breadcrumbs. Dip the chicken into the flour mixture, then into the egg, and finally in the panko breadcrumbs. Set aside on a plate.

4
4

In a large frying pan, add enough olive oil to cover the base and heat over a medium-high heat. Cook the crumbed chicken in batches, until golden and cooked through, 2-4 minutes each side.

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

TIP: The chicken is cooked through when it's no longer pink inside.

5
5

In a large bowl, combine the slaw mix, spring onion and ranch dressing. In a small bowl, combine the BBQ sauce and sriracha sauce.

6
6

Slice the buffalo crumbed chicken schnitzels. Divide the schnitzels, sweet potato wedges, corn and ranch slaw between plates. Load the wedges up with the bacon and the burger sauce. Sprinkle with torn parsley. Drizzle the BBQ and sriracha sauce mixture over the chicken to serve.