We’re officially making chicken (dippers) tonight, so don’t be afraid to break out your best chicken dance! We recommend drizzling over the delicious garlic aioli, but these are called dippers, so if you need to grab 'em and dunk 'em, we won't tell anyone. Promise.
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.
sweet mustard spice mix(May be present Gluten, Sulphites)
balsamic vinaigrette dressing
mixed salad leaves
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm-thick wedges. Pick and finely chop the rosemary leaves. Spread the potato and rosemary on an oven tray lined with baking paper. Drizzle with olive oil and season with salt. Toss to coat. Bake until tender, 25-30 minutes.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily! TIP: Divide the veggies between two trays if they can’t fit in a single layer.
While the potato is baking, grate the carrot (see ingredients). Roughly chop the tomato.
Combine the sweet mustard spice blend (see ingredients), the salt, plain flour and a good pinch of pepper in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken tenderloin 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 high heat with enough olive oil to coat the base. When the oil is hot, cook the chicken, turning, until golden and cooked through, 3-4 minutes each side (depending on thickness). Cook in batches if your pan is getting crowded. Transfer to a plate lined with paper towel. Season with salt.
TIP: Add extra oil between batches, if needed, so the chicken doesn't stick to the pan.
While the chicken is cooking, combine the carrot, tomato, balsamic vinaigrette dressing (see ingredients) and mixed salad leaves in a large bowl. Toss to coat.
Divide the crumbed chicken dippers, salad and rosemary potato wedges between plates. Serve with the garlic aioli.