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 and under 40g carbohydrates per serving.

Tags:
Calorie Smart
•Under 40g carbs
•Kid Friendly
•Over 30g protein
Allergens:
Gluten
•Wheat
•Egg
•Milk

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

cucumber

½

pear

1 bag

mint

1 packet

chicken breast

1 packet

panko breadcrumbs

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

1 bag

mixed salad leaves

1 packet

Mustard Mayo

(Contains Egg; May be present: Milk. )

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

1

olive oil

2 tbs

plain flour

(Contains Gluten, Wheat;)

¼ tsp

salt

1

egg

(Contains Egg;)

1 tsp

honey

1 drizzle

vinegar (white wine or red wine)

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Nutritional Values

Energy (kJ)2447 kJ
Fat27.9 g
of which saturates6.8 g
Carbohydrate33.7 g
of which sugars8.4 g
Dietary Fibre5.3 g
Protein47.5 g
Sodium838 mg
The average adult daily energy intake is 8700 kJ

Instructions

1
1

• Thinly slice cucumber into half-moons. • Thinly slice pear (see ingredients) into wedges. • Pick and thinly slice mint leaves.

Little cooks: Help pick the 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, combine the 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 schnitzel! Use one hand for the wet ingredients and the other for the dry ingredients so you don't end up with sticky fingers.

3
3

• In a large frying pan, heat enough olive oil to coat the base over 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 paper towel-lined plate. • Meanwhile, in a large bowl, combine the honey and a drizzle of vinegar and olive oil. Season, then add mixed salad leaves, cucumber, pear, shaved Parmesan cheese and mint. Toss to coat.

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

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

4
4

• Divide chicken schnitzel and pear, Parmesan and mint salad between plates. • Serve with mustard mayo. Enjoy!