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Panko-Crusted Chicken

Panko-Crusted Chicken

with Sweet Potato Mash & Parsley-Butter Sauce

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This take on meat and three veg has just enough little tricks to transform your regular dinner into a family favourite. The parsley-butter sauce is out of this world!

Allergens:GlutenMilkEgg
Preparation Time
45 minutes
Cooking difficulty
Level 1
Ingredients 
serving 4 people
Ingredients
serving 4 people

1 bunch

parsley

1 packet

chicken breast

2 packet

panko breadcrumbs

(ContainsGluten)

800 g

sweet potato

1 packet

green beans

2 unit

carrot

1 unit

lemon

Not included in your delivery

olive oil

⅓ cup

plain flour

(ContainsGluten)

60 g

butter

(ContainsMilk)

½ tsp

salt (for the mash)

2 unit

egg*

(ContainsEgg)

1 tsp

salt (for the chicken)

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)2890 kJ
Fat25.7 g
of which saturates12 g
Carbohydrate58.4 g
of which sugars16.5 g
Protein51.2 g
Sodium786 mg
Utensils
Utensils
Chopping board
Knife
Peeler
Saucepan
Lid
Potato Masher
Sieve
Plate
Shallow Dish
Whisk
Aluminum Foil
Large Pan
Paper Towel
Tongs
Small Bowl
InstructionsPDF
Instructions
1

Bring a large saucepan of salted water to the boil. Peel and slice the sweet potato into 2 cm chunks. Trim the ends of the green beans. Chop the carrot (unpeeled) into 1 cm thick batons. Slice the lemon into wedges. Slice the chicken breast into thin steaks. TIP: Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Pick the parsley leaves and finely chop until you have 2 tbs.

2

Add the sweet potato to the saucepan of boiling water. Cook for 15 minutes, or until easily pierced with a knife. In the last 7-8 minutes of the sweet potato cooking time, place a colander or steamer basket on top of the saucepan and add the green beans and carrot. Cover with a lid and steam until the veggies have softened. Remove and set aside. Drain the sweet potato and return to the saucepan. Add 2/3 of the butter and the salt (for the mash) and mash, using a potato masher or fork, until smooth.

3

While the veggies are cooking, combine the plain flour, salt (for the chicken) and a good pinch of pepper in the first shallow bowl. In the second shallow bowl, whisk the eggs and add a dash of water. In the third shallow bowl, place the panko breadcrumbs. Dip the chicken steaks into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate, ready to fry. TIP: If you don’t have an egg, replace it with 2 tbs of milk.

4

Heat enough olive oil to coat the base of a large frying pan over a medium-high heat. Once hot, add the crumbed chicken and cook for 2-3 minutes on each side, or until golden. Transfer to a plate lined with paper towel and cover with foil to keep warm.

5

Melt the remaining butter in a small microwave safe dish on high for 20 second bursts, or until melted. Stir through the parsley. TIP: If you don't have a microwave, you can melt it in a pan.

6

Divide the panko-crusted chicken, the sweet potato mash and the steamed veggies between plates. Drizzle over the parsley-butter sauce (feel free to leave it on the side if your kids are fussy) and serve the lemon wedges on the side.

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