Classic Chicken Schnitzel
with Pear, Mint & Parmesan Salad & Garlic Aioli
It's easy to whip up a classic schnitzel at home, and we're going to show you how! Then, make it a meal with a sweet and savoury salad studded with pear and nuts, plus some garlic aioli for dipping. Delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 unit
pear
1 bunch
mint
1 unit
cucumber
1 unit
lemon
2 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
chicken breast
1 packet
slivered almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Tree Nuts.)
1 bag
mixed salad leaves
1 packet
Parmesan cheese
(Contains: Milk;)
1 tub
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
2 tsp
salt
¼ cup
plain flour
(Contains: Gluten, Wheat;)
2 unit
egg
(Contains: Eggs;)
1 tsp
honey
3 tsp
vinegar (white wine or red wine)
Utensils
Cooking Steps
Thinly slice the pear. Pick and thinly slice the mint leaves. Thinly slice the cucumber into half-moons. Slice the lemon into wedges.
In a shallow bowl, combine the salt, plain flour and a good pinch of pepper. In a second shallow bowl, whisk the eggs. 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 first into the seasoned flour, followed by the egg and finally into the panko breadcrumbs. Set aside on a plate.
Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with enough olive oil to coat the base. When the oil is hot, add 1/2 the crumbed chicken and cook until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining crumbed chicken, adding extra olive oil if required. TIP: The chicken is cooked when it is no longer pink in the centre.
In a large bowl, combine the honey, vinegar and 1 1/2 tbs of olive oil. Season with a pinch of salt and pepper. Add the mixed salad leaves, pear, cucumber, shaved Parmesan cheese and mint and toss to coat. TIP: Leave out the mint if the kids aren't fans, then sprinkle it over the adults' portions instead.
Divide the chicken schnitzels and the crunchy pear, mint and Parmesan salad between plates. Add a dollop of garlic aioli and sprinkle the slivered almonds over the adults' portions. Serve with the lemon wedges.
