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Chicken Schnitzel & Pear-Parmesan Salad
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Chicken Schnitzel & Pear-Parmesan Salad

Chicken Schnitzel & Pear-Parmesan Salad

with Mustard Mayo & Mint

We've teamed a golden, failsafe schnitty with a salad you'll actually want to devour. Complete with creamy mustard mayo for dipping, meet your new favourite low cal recipe.

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

cucumber

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

per serving
Energy (kJ)2658 kJ
Fat35.7 g
of which saturates8.1 g
Carbohydrate33.7 g
of which sugars7.2 g
Protein44.7 g
Sodium1522 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1
1

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

2
2

In a shallow bowl, combine the salt, plain flour and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs.

3
3

Place the chicken breasts between two sheets of baking paper. Pound with a meat mallet or rolling pin until they are an even thickness, about 1cm-thick. Dip the chicken into the seasoned flour, then into the egg and finally into the panko breadcrumbs. Transfer to a plate.

4
4

Heat a large frying pan over a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed chicken until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with a paper towel.

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

In a medium bowl, combine the honey, vinegar and a drizzle of olive oil. Add the mixed salad leaves, cucumber, pear, grated Parmesan cheese and mint. Toss to coat.

6
6

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

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