Cheesy Parmesan Chicken Strips
with Sweet Potato & Zucchini Fries
Let’s get crumbing! For the perfect result, take our advice: set up your crumbing station with three bowls, season well, and keep one hand for wet ingredients, the other for dry. Then all that’s left to do is enjoy that delicious crunch.
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
chicken tenderloins
4 unit
sweet potato
1 bag
green beans
2 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
2 packet
grated Parmesan cheese
(Contains: Milk;)
2 unit
zucchini
1 unit
lemon
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
2 unit
egg
(Contains: Eggs;)
¼ cup
plain flour
(Contains: Gluten, Wheat;)
½ tsp
salt
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm fries. Cut the zucchini into 2cm-thick batons. Place the sweet potato on an oven tray lined with baking paper, and the zucchini on a second oven tray lined with baking paper. Drizzle with olive oil and season with a generous pinch of salt and pepper. Toss to coat and place the sweet potato on the top oven rack, and the zucchini beneath it. Bake until tender, 25-30 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggie fries are baking, trim the ends of the green beans. Slice the lemon into wedges. When the veggie fries have 10 minutes cook time remaining, add the green beans to the tray with the zucchini and toss to coat. Return to the oven and bake until tender, 10 minutes.
While the veggies are baking, in a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, combine the grated Parmesan cheese and panko breadcrumbs.
Dip each chicken tenderloin into the seasoned flour, followed by the egg, and finally in the panko-Parmesan mixture. Set aside on a plate.
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add 1/2 the chicken and cook, turning, until golden and cooked through, 5-7 minutes. Transfer to a plate lined with paper towel. Repeat with the remaining chicken, adding more oil to the pan if needed.
Divide the sweet potato and zucchini fries, green beans and cheesy Parmesan chicken strips between plates. Serve with the lemon wedges and garlic aioli.
