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

Chicken Schnitzel & Pear-Parmesan Salad

with Mustard Mayo & Mint

All the classic flavours in this German-inspired dish play off against each other in the most delightful way. The sweetness of the honey and pear against sharp Parmesan and crumbed chicken is just lovely!

Tags:
Kid Friendly
Allergens:
Eggs
•Gluten

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

330 g

Chicken Breast

1

Pear

1 packet

Panko Breadcrumbs

1 packet

Parmesan Cheese

1 packet

Mustard Mayo

1 packet

Mint

1 packet

Mixed Salad Leaves

1

Carrot

Not included in your delivery

1 piece

egg

(Contains: Eggs;)

1 drizzle

olive oil

1 tsp

honey

2 tbs

flour

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

1 drizzle

vinegar (white wine or red wine)

1 tsp

salt

Nutritional Values

Energy (kJ)2410 kJ
Calories576 kcal
Fat24.1 g
of which saturates5.2 g
Carbohydrate38.4 g
of which sugars12.3 g
Dietary Fibre5.9 g
Protein49.7 g
Cholesterol0 mg
Sodium1710 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

Get prepped
1

• Grate carrot. 
• Thinly slice pear into wedges. 
• Pick and thinly slice mint leaves. 


Little cooks: Older kids can help grate the carrot 
under adult supervision. 

Set up the crumbing station
2

• In a shallow bowl, combine the plain flour and the salt.

• In a second shallow bowl, whisk the egg.

• In a third shallow bowl, place panko breadcrumbs.

Crumb the chicken
3

• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm.

• Dip chicken into flour mixture to coat, then into the egg, and finally in the breadcrumbs. Transfer to a plate.

 

Little cooks: Help crumb the chicken! Use one hand 
for the wet ingredients and the other for the dry 
ingredients to avoid sticky fingers! Make sure to 
wash your hands well afterwards. 

Cook the chicken
4

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat.

• Cook crumbed chicken in batches until golden and cooked through (when it's no longer pink inside), 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil between batches if necessary.

Make the salad
5

• While pork is cooking, in a large bowl, combine 
the honey with a drizzle of olive oil and vinegar. 
• Season with salt and pepper, then add mixed 
salad leaves, carrot, pear, Parmesan cheese 
and mint. Toss to coat.


Little cooks: Take the lead and toss the salad! 

Finish & serve
6

• Slice chicken schnitzel.

• Divide chicken schnitzel and pear-Parmesan salad between plates.

• Serve with garlic aioli. Enjoy!

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