HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconClassic Aussie Chicken Schnitzel
Classic Aussie Chicken Schnitzel

Classic Aussie Chicken Schnitzel

with Pear, Mint & Parmesan Salad

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There's a lot to love in this classic Aussie meal - from the super crunchy chicken coating, to the juicy pear and sharp Parmesan in the salad, it's going to knock your socks off!

Allergens:GlutenEggTree NutsMilk

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bunch






1 sachet

Aussie spice blend

(May be present Gluten)

1 packet

panko breadcrumbs


1 packet

chicken breast

1 sachet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 bag

mixed salad leaves

1 packet

shaved Parmesan cheese


1 packet

garlic aioli


Not included in your delivery

olive oil

½ tsp


½ tsp

plain flour





½ tsp


1.5 tsp

vinegar (white wine or red wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2969 kJ
Fat41.7 g
of which saturates8.5 g
Carbohydrate33.5 g
of which sugars11.6 g
Dietary Fibre0 g
Protein47.2 g
Cholesterol0 mg
Sodium1339 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Thinly slice the pear. Pick and thinly slice the mint leaves. Thinly slice the cucumber into half-moons. Slice the lemon into wedges (see ingredients).


In a shallow bowl, combine the plain flour and Aussie spice blend. Season with salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs.


Place the chicken breast 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. Dip each chicken breast into the flour mixture, followed by the egg and finally into the panko breadcrumbs. Transfer to a plate.


Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed chicken until golden and cooked through, 3-4 minutes on each side (cook in batches if your pan is getting crowded). Transfer to a plate lined with paper towel.

TIP: The chicken is cooked through when it is no longer pink in the centre.


In a large bowl, combine the honey, vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season to taste. Add the mixed salad leaves, pear, cucumber, shaved Parmesan cheese and mint and toss to coat.


Divide the chicken schnitzels and the pear, mint and Parmesan salad between plates. Sprinkle over the flaked almonds and serve with garlic aioli and lemon wedges.