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Crumbed Chicken & Double Creamy Bacon Sauce
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Crumbed Chicken & Double Creamy Bacon Sauce

with Sweet Potato Mash & Pear Salad

Allergens:
Egg
Gluten
Wheat
Milk

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 Time45 minutes
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1

mixed salad leaves

1

chicken breast

1

garlic & herb seasoning

1

panko breadcrumbs

(Contains Gluten, Wheat;)

2

diced bacon

(May be present: Soy, Milk. )

1

light cooking cream

(Contains Milk;)

1

pear

1

parsley

Not included in your delivery

olive oil

butter

eggs

(Contains Egg;)

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Nutritional Values

Energy (kJ)3582 kJ
Calories0 kcal
Fat40.8 g
of which saturates19.9 g
Carbohydrate61.7 g
of which sugars22.1 g
Dietary Fibre0 g
Protein57.7 g
Cholesterol0 mg
Sodium1467 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Boil kettle. Peel sweet potato and cut into bitesized chunks. • Fill a medium saucepan with salted boiling water and cook sweet potato until easily pierced with a knife, 10-15 minutes. • Drain and return to the pan. Add the butter to sweet potato and season generously with salt. Mash until smooth. Cover to keep warm.

2

• Meanwhile, thinly slice pear. • Finely chop parsley.

3

• Place chicken breast between two sheets of baking paper. Pound the chicken breast with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine garlic & herb seasoning and a generous pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip the chicken into the garlic & herb mixture, followed by the egg, and finally in the breadcrumbs. Set aside on a plate.

Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers. Make sure to wash your hands well afterwards.

4

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Fry crumbed chicken in batches until golden and cooked through (when no longer pink inside), 2-4 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

5

• Wipe out the pan and return to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. • Reduce the heat to low, add a dash of water and scrape up any bits stuck to the bottom of the pan. • Add light cooking cream and parsley. Cook, stirring, until the sauce has thickened, 1-2 minutes. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've doubled your diced bacon, cook for an extra 2-3 minutes.

6

• In a large bowl, combine mixed salad leaves, pear, a drizzle of the vinegar and olive oil. Season. • Slice the chicken. • Divide the crumbed chicken, sweet potato mash and pear salad between plates. • Drizzle over creamy bacon sauce to serve. Enjoy!

Little cooks: Take the lead by tossing the salad!