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Dukkah-Crusted Chicken Schnitzels

Dukkah-Crusted Chicken Schnitzels

with Roast Veggie Toss

Family Friendly
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Welcome to schnitty night with a dukkah twist! Here, we add the tasty mix of seeds and spices to panko breadcrumbs to create a super crunchy coating for chicken schnitzels. Served with roasted veggies and dill and parsley mayo, it's a meal to remember.

Allergens:GlutenEggSesameTree Nuts

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
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

potatoes

1 unit

capsicum

½ unit

red onion

1 unit

carrot

1 packet

chicken breast

1 packet

panko breadcrumbs

(ContainsGluten)

1 sachet

dukkah

(ContainsSesame, Tree NutsMay be present Gluten, Milk, Peanuts, Soy)

1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise

(ContainsEgg)

Not included in your delivery

olive oil

½ tsp

honey

1.5 tbs

plain flour

(ContainsGluten)

1 unit

egg

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3499 kJ
Fat33.5 g
of which saturates4.6 g
Carbohydrate71.6 g
of which sugars16.8 g
Dietary Fibre0 g
Protein57.3 g
Cholesterol0 mg
Sodium779 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Cut the capsicum into 1cm strips. Slice the red onion (see ingredients list) into 2cm wedges. Cut the carrot (unpeeled) into 1cm rounds.

TIP: Cut the veggies to the correct size so they cook in the allocated time.

2

Place the potato, capsicum and onion on an oven tray lined with baking paper. Combine the carrot and honey on a second oven tray lined with baking paper. Drizzle the veggies with olive oil, season with salt and pepper and toss to coat. Roast both trays until tender, 25-30 minutes.

3

While the veggies are roasting, place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick. In a shallow bowl, combine the plain flour and a good pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs and dukkah. Dip the chicken schnitzels into the flour mixture, followed by the egg and finally in the panko mixture. Transfer to a plate.

4

Heat enough olive oil to coat the base of a large frying pan over a high heat. When the oil is hot, add the crumbed chicken breast and fry until golden on the outside and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel.

TIP: If your pan is getting crowded, cook in batches for the best results, adding more oil as needed.

5

Place the roasted veggies and baby spinach leaves in a large bowl. Toss to combine and season to taste.

6

Divide the dukkah-crusted chicken schnitzels and roast veggie toss between plates. Serve with the dill & parsley mayonnaise.