Dukkah Crumbed Chicken Schnitzel
with Lemon Parsley Roast Vegetables & Garlic Sauce
A feast for the eyes and the tastebuds, this colourful confetti of roasted vegetables is sure to put you in a good mood. Such a delicious concoction needs an equally bold buddy and what better than fragrant dukkah to really liven up the party?
This recipe is under 650kcal per serving.
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
1
potato
1
carrot
1
zucchini
1
beetroot
1
brown onion
1 sachet
paprika spice blend
(Contains Sulphites;)
½
lemon
1 bag
parsley
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
dukkah
(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten;)
¼ tsp
salt
1
egg
(Contains Egg;)
½ tbs
honey
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato, carrot and zucchini into bite-sized chunks. Cut beetroot into 1cm chunks. Roughly chop brown onion. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with paprika spice blend, season with salt and toss to coat. • Roast until tender, 25-30 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, slice lemon into wedges. • Roughly chop parsley.
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and dukkah. Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumb mixture. Set aside on a plate.
• When veggies have 10 minutes remaining, in a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed chicken in batches until golden and cooked through (when no longer pink inside), 3-5 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan!
• Add chopped parsley, the honey and a generous squeeze of lemon juice to the tray with the roast veggies. Toss until well combined. Season.
• Slice chicken. • Divide dukkah crumbed chicken schnitzel and lemon parsley roast vegetables between plates. • Serve with garlic sauce. Enjoy!