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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 refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1

pear

1 bunch

mint

1

cucumber

½

lemon

1 sachet

Aussie spice blend

(May be presentGluten)

1 packet

panko breadcrumbs

(ContainsGluten)

1 packet

chicken breast

1 sachet

flaked almonds

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

1 bag

mixed salad leaves

1 packet

shaved Parmesan cheese

(ContainsMilk)

1 packet

garlic aioli

(ContainsEgg)

Not included in your delivery

olive oil

½ tsp

salt

½ tsp

plain flour

(ContainsGluten)

1

egg

(ContainsEgg)

½ tsp

honey

1.5 tsp

vinegar (white wine or red wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2969 kJ
Fat41.7 g
of which saturates8.5 g
Carbohydrate33.5 g
of which sugars11.6 g
Protein47.2 g
Sodium1339 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Thinly slice the green pear. Pick and thinly slice the mint leaves. Thinly slice the cucumber into half-moons. Slice the lemon into wedges (see ingredients list).

2

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

3

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 first into the Aussie spice mix, followed by the egg and finally into the panko breadcrumbs. Transfer the crumbed chicken on a plate.

4

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. Once the oil is hot, add the crumbed chicken breast and cook 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.

5

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 to the dressing and toss to coat.

6

Divide the chicken schnitzels and the pear, mint and Parmesan salad between plates. Serve with a dollop of garlic aioli and sprinkle over the flaked almonds. Serve with lemon wedges.