Crispy Chicken Strips with Potato Wedges & Steamed Veggies
Family Friendly | Kids Dinner | Serves 2
A meal that's adult and kid approved? Yes please! Serve up tender crumbed chicken strips alongside veggies and crispy potato wedges, there’s nothing stopping everyone in your gang from gobbling it all right up.
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.
Ingredients
2
potato
1 head
broccoli
1
carrot
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
chicken tenderloins
1 packet
mayonnaise
(Contains Egg;)
1 sachet
Aussie spice blend
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten;)
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide between two trays.
• When wedges have 20 minutes remaining, bring a medium saucepan of water to the boil. • Chop broccoli (including stalk!) into small florets. Thinly slice carrot into half-moons.
• Place a colander or steamer basket on top of the saucepan and add broccoli and carrot. • Cover with a lid and steam until tender, 10 minutes. • Transfer to a medium bowl and season to taste. Cover to keep warm.
• While veggies are steaming, in a shallow bowl, combine plain flour and Aussie spice blend. • In a second shallow bowl, whisk egg. • In a third shallow bowl, combine panko breadcrumbs and grated parmesan cheese. • Dip chicken tenderloins into flour mixture, followed by egg, and finally in panko breadcrumbs. Set aside on a plate.
• In a large frying pan, add enough olive oil to cover base and heat over medium-high heat. • When oil is hot, cook crumbed chicken in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the dippers do not stick to the pan. TIP: Chicken is cooked through when it's no longer pink inside.
Divide chicken dippers, wedges and steamed veggies between plates. Serve with mayonnaise.
