It’s schnitty night, tonight! Coat chicken in our classic lemon pepper blend for a crispy golden result. Then, to amp up the flavour, serve it with the best dill-parsley mayo around town. No need to head to the pub for a meal like this!
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.
dill & parsley mayonnaise(ContainsEgg)
lemon pepper seasoning(May be present Gluten)
salt (for the potato)
salt (for the crumb)
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Roughly chop the parsley leaves. Add the potato to the boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and the salt (for the potato), then mash with a potato masher or fork until smooth. Stir through the parsley. Cover to keep warm.
While the potato is cooking, finely chop the garlic. Trim the green beans. Thinly slice the carrot (unpeeled) into half-moons. In a small bowl, combine the dill & parsley mayonnaise and the water. Set aside.
Place the chicken breasts between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick. In a shallow bowl, combine the plain flour, lemon pepper spice blend and the salt (for the crumb), then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip each chicken piece into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate.
In a large frying pan heat a drizzle of olive oil over a medium-high heat. Add the green beans, carrot and a splash of water and cook, tossing, until tender, 4-5 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Season with salt and pepper and transfer to a bowl.
Return the frying pan to a high heat and add enough olive oil to coat the base. Fry the chicken schnitzels, in batches, until golden and cooked through, 2-4 minutes each side. Place the fried schnitzel on a paper towel lined plate.
TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan.
Divide the parsley mash, chicken schnitzels and the garlic veggies between plates. Drizzle over the dill & parsley mayonnaise.