There’s nothing quite like the golden crust of a good old-fashioned crusted chicken breast to cheer you up – that’s just simple science. And as for condiments? We think our lemon sauce might just make for the ultimate finishing touch.
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.
1 unit
lemon
1 punnet
cherry tomatoes
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten, Wheat;)
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
½ cube
chicken stock
1 bag
mixed salad leaves
olive oil
2 tbs
plain flour
(Contains Gluten;)
1 tsp
salt
1 unit
egg
(Contains Egg;)
40 g
butter
2 tbs
water
2 tsp
balsamic vinegar (or red wine vinegar)
½ tsp
honey
Slice the lemon into wedges. Slice the cherry tomatoes in half. Place 1 chicken breast between 2 pieces of baking paper. Using a meat mallet or rolling pin, pound the chicken until 2cm thick. Repeat with the remaining chicken. Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, stirring, for 3-4 minutes, or until golden. Transfer to a small bowl and set aside.
In a shallow bowl, combine the plain flour, salt and a good pinch of pepper. In a second shallow bowl, whisk the egg with a dash of water. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken breast into the flour mixture, followed by the egg and finally in the panko breadcrumbs. Set aside on a plate. TIP: If you don’t have an egg, use 2 tbs of milk instead.
Return the large frying pan to a medium-high heat with enough olive oil to coat the base. Once the oil is hot, add 1/2 the crumbed chicken breast and cook for 3-4 minutes on each side, or until golden on the outside and cooked through. Transfer to a plate lined with paper towel to drain. Repeat with the remaining crumbed chicken breast, adding extra olive oil if required. TIP: The chicken is cooked when it is no longer pink in the centre.
TIP: If you don't want the lemon sauce, just serve with lemon wedges instead! Wipe the frying pan clean with paper towel. Add the butter and melt over a medium-high heat until browned slightly. Crumble in the chicken stock cube (1/2 cube for 2 people / 1 cube for 4 people) and add the water, honey and a squeeze of lemon juice. Whisk together and simmer for 2 minutes, or until slightly thickened. Remove from the heat. TIP: Add as much or as little lemon juice as you like depending on your taste.
In a medium bowl, combine the olive oil (1 tbs for 2 people / 2 tbs for 4 people) and balsamic vinegar. Season with a pinch of salt and pepper. Add the mixed salad leaves and cherry tomatoes and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the panko-crusted chicken and the cherry tomato salad between plates. Sprinkle with the slivered almonds and drizzle with the lemon sauce (if using). Serve with any remaining lemon wedges.