Chicken Schnitty Dippers & Crispy Wedges

Name: Chicken Schnitty Dippers & Crispy Wedges with BBQ Mayo & Garden Salad
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: olive oil; 2 Potato; 1 Tomato; 1 Carrot; 1 sachet savoury seasoning; 1 packet Chicken Thigh; 1 sachet Garlic & Herb Seasoning; 1 tbs plain flour; 1 egg; 1 packet panko breadcrumbs; packet mixed salad leaves; drizzle vinegar (balsamic or white wine); 1 packet BBQ mayo

with BBQ Mayo & Garden Salad

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It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! We've given the classic chicken schnitty a makeover by transforming them into crispy morsels, perfect for dipping into our creamy BBQ mayo. Serve it up with a fresh garden salad and potato wedges for extra dipping.

This recipe is under 650kcal per serving.

Tags:

Kid Friendly

•Calorie Smart

•Over 30g protein

Allergens:

Gluten

•Wheat

•Egg

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 Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Potato

Tomato

Carrot

1 sachet

savoury seasoning

1 packet

Chicken Thigh

1 sachet

Garlic & Herb Seasoning

1 packet

panko breadcrumbs

packet

mixed salad leaves

1 packet

BBQ mayo

Not included in your delivery

olive oil

1 tbs

plain flour

egg

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2574 kJ

Calories615 kcal

Fat26 g

of which saturates4.6 g

Carbohydrate49.4 g

of which sugars11.2 g

Dietary Fibre7.6 g

Protein44.3 g

Sodium1391 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and tomato into wedges. Grate carrot. • Place potatoes on a lined oven tray. Sprinkle over savoury seasoning and drizzle with olive oil. Toss to coat and spread out evenly. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the wedges between two trays. Little cooks: Take the lead and sprinkle over the savoury seasoning!

• Place chicken thigh 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 garlic & herb seasoning, plain flour and 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 breadcrumbs. Set aside on a plate.

Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.

• When wedges have 5 minutes remaining, 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, 3-5 minutes each side. Transfer to a paper towel-lined plate. Season with a pinch of chicken salt.

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

• Meanwhile, in a large bowl, combine mixed salad leaves and tomato, a drizzle of vinegar and olive oil. Season. • Divide crumbed chicken bites, wedges and garden salad between plates. • Serve with BBQ mayo. Enjoy!