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Chicken Schnitzel & Mustard Mayo
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Chicken Schnitzel & Mustard Mayo

Chicken Schnitzel & Mustard Mayo

with Pear, Parmesan & Mint Salad

We've teamed a golden, fail-safe schnitty with a salad you'll actually want to devour. Serve with a creamy mustard mayo for dipping and you have yourself a super satisfying dinner.

This recipe is under 650kcal per serving.

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

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 Time
DifficultyEasy

Ingredients

Serving amount

1

tomato

½

pear

1 bag

mint

1 packet

panko breadcrumbs

1 packet

chicken breast

1 bag

mixed salad leaves

1 packet

Mustard Mayo

1 packet

grated Parmesan cheese

Not included in your delivery

1

olive oil

1 tsp

salt

2 tbs

plain flour

1

egg

1 tsp

honey

1 tbs

vinegar (white wine or red wine)

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Nutritional Values

Energy (kJ)2534 kJ
Fat29.6 g
of which saturates6.3 g
Carbohydrate35.2 g
of which sugars8.1 g
Protein50.3 g
Sodium1486 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1
1

• Roughly chop tomato. Thinly slice pear (see ingredients) into wedges. • Pick and thinly slice mint leaves.

2
2

• 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, whisk the salt, plain flour, a good pinch of pepper and egg until combined. In a second shallow bowl, place the panko breadcrumbs. • Dip chicken into egg mixture to coat, and then into breadcrumbs. Transfer to a plate.

3
3

• In a large frying pan, add enough olive oil to coat the base over a medium-high heat. • When oil is hot, cook crumbed chicken, in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. • Meanwhile, combine the honey, vinegar and a drizzle of olive oil in a large bowl. Season, then add mixed salad leaves, tomato, pear, grated Parmesan cheese and mint. Toss to coat.

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.

4
4

• Divide chicken schnitzels and the pear, Parmesan and mint salad between plates. • Serve with mustard mayo.

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