Panko-Crusted Chicken & Lemon Sauce
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Panko-Crusted Chicken & Lemon Sauce

Panko-Crusted Chicken & Lemon Sauce

with Cherry Tomato Salad

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.

Allergens:
Gluten
Egg
Wheat
Almond

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 Time40 minutes
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

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

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3590 kcal
Fat57.3 g
of which saturates18.2 g
Carbohydrate33.6 g
of which sugars6.5 g
Dietary Fibre0 g
Protein49.6 g
Cholesterol0 mg
Sodium1270 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Rolling Pin
Large Non-Stick Pan
Shallow Dish
Plate
Paper Towel
Medium Bowl

Instructions

GET PREPPED
1

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.

CRUMB THE CHICKEN
2

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.

COOK THE CHICKEN
3

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.

MAKE THE LEMON SAUCE
4

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.

MAKE THE TOMATO SALAD
5

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.

SERVE UP
6

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.