Chicken Schnitzel & Garlicky Roast Sweet Potato
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Chicken Schnitzel & Garlicky Roast Sweet Potato

Chicken Schnitzel & Garlicky Roast Sweet Potato

with Cherry Tomato Salad & Herby Mayo

Tonight's panko-crumbed schnitties are perfect with sweet potato; roasting brings out the root vegetable's natural sweetness, a lovely contrast to our rich and savoury garlic and herb seasoning. Serve with a cherry tomato-adorned salad for extra texture, and our must-try dill and parsley mayo for dipping.

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
•Kid Friendly
Allergens:
Gluten
•Wheat
•Egg

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
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1 sachet

garlic & herb seasoning

2 clove

garlic

1 punnet

snacking tomatoes

1 packet

panko breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1 packet

chicken breast

1 bag

mixed salad leaves

1 packet

dill & parsley mayonnaise

(Contains Egg;)

Not included in your delivery

olive oil

2 tbs

plain flour

(Contains Gluten, Wheat;)

1 tsp

salt

1

egg

(Contains Egg;)

1 drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2717 kJ
Fat25.8 g
of which saturates3.7 g
Carbohydrate55.5 g
of which sugars13.4 g
Protein46.2 g
Sodium1625 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with pepper and sprinkle with garlic & herb seasoning. Toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the sweet potato between two trays.

2
2

• Meanwhile, finely chop garlic. • Halve snacking tomatoes.

3
3

• Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm thick. • In a shallow bowl, combine garlic, the plain flour, the salt and a pinch of pepper. In a second shallow bowl, whisk the egg until combined. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture to coat, then into the egg and finally into breadcrumbs. Transfer to 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 crumbed chicken, in batches, until golden and cooked through, 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!

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

5
5

• While the chicken is cooking, combine a drizzle of white wine vinegar and olive oil in a large bowl. • Season, then add cherry tomatoes and mixed salad leaves. Toss to combine.

6
6

• Slice chicken schnitzel. • Divide schnitzel, garlicky roast sweet potato and cherry tomato salad between plates. • Serve with dill & parsley mayonnaise. Enjoy!