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.
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 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;)
olive oil
2 tbs
plain flour
(Contains Gluten, Wheat;)
1 tsp
salt
1
egg
(Contains Egg;)
1 drizzle
white wine vinegar
• 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.
• Meanwhile, finely chop garlic. • Halve snacking tomatoes.
• 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.
• 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.
• 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.
• Slice chicken schnitzel. • Divide schnitzel, garlicky roast sweet potato and cherry tomato salad between plates. • Serve with dill & parsley mayonnaise. Enjoy!