Dukkah Crumbed Chicken Schnitzel
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Dukkah Crumbed Chicken Schnitzel

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.

Tags:
Under 650kcal
Over 30g protein
Allergens:
Sulphites
Gluten
Egg
Wheat
Sesame
Almond
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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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;)

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

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Nutritional Values

Energy (kJ)2501 kJ
Fat18.4 g
of which saturates2.9 g
Carbohydrate55.5 g
of which sugars23.2 g
Protein49.3 g
Sodium935 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• Meanwhile, slice lemon into wedges. • Roughly chop parsley.

3
3

• 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.

4
4

• 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!

5
5

• Add chopped parsley, the honey and a generous squeeze of lemon juice to the tray with the roast veggies. Toss until well combined. Season.

6
6

• Slice chicken. • Divide dukkah crumbed chicken schnitzel and lemon parsley roast vegetables between plates. • Serve with garlic sauce. Enjoy!