Easy Italian Chicken Cotoletta & Tomato-Pear Salad
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Easy Italian Chicken Cotoletta & Tomato-Pear Salad

Easy Italian Chicken Cotoletta & Tomato-Pear Salad

with Dill-Parsley Mayo & Flaked Almonds

In just 4 easy steps, whip up this chicken cotoletta just like Nonna would make! These herby schnitzels crisp up to golden perfection in the pan, which only leaves you with the task of putting together a bright salad to enjoy on the side!

Tags:
Over 30g protein
Quick Prep
Quick
Allergens:
Gluten
Egg
Wheat
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 Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

pear

1 sachet

garlic & herb seasoning

1 packet

panko breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1 packet

chicken breast

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

dill & parsley mayonnaise

(Contains Egg;)

1 bag

spinach & rocket mix

1

tomato

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

1 tbs

plain flour

(Contains Gluten;)

¼ tsp

salt

1

egg

(Contains Egg;)

drizzle

balsamic vinegar

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Nutritional Values

Energy (kJ)2805 kJ
Fat36.3 g
of which saturates7.1 g
Carbohydrate35.3 g
of which sugars9.7 g
Protein48.6 g
Sodium1002 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• Cut tomato into wedges. • Thinly slice pear. • In a shallow bowl, combine the plain flour, the salt, garlic & herb seasoning and a pinch of pepper. In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs and Parmesan cheese (reserve some Parmesan for garnish!). • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. Dip chicken into flour mixture, followed by egg and finally in panko breadcrumbs. Set aside.

2
2

• 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), 2-4 minutes each side. Transfer to a paper towel-lined plate.

3
3

• In a large bowl, combine a drizzle of the balsamic vinegar and olive oil. • Top with spinach & rocket mix, tomato and pear. Season and toss to combine.

4
4

• Divide tomato-pear salad and Italian chicken cottoletta between plates. • Sprinkle over reserved Parmesan cheese. Top salad with flaked almonds. • Serve with dill & parsley mayonnaise. Enjoy!