Garlicky Crumbed Chicken & Sweet Potato Fries
with Charred Corn Slaw & Garlic Aioli
Let's hear it for chicken! Give this versatile vegetarian protein the respect it deserves by coating it in a garlic and herb-laced panko crumb, which will get golden and crisp in the pan.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
sweet potato
1 tin
sweetcorn
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 bag
shredded cabbage mix
1 bag
baby spinach leaves
1 packet
ranch dressing
(Contains: Eggs, Milk;)
1 packet
garlic aioli
(Contains: Eggs;)
1 sachet
lemon pepper seasoning
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains: Gluten, Wheat;)
1
egg
(Contains: Eggs;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with lemon pepper seasoning. Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the kernels are "popping" out.
• Place chicken breast between two sheets of baking paper. Pound chicken with a rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine the plain flour and a pinch of pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. • Dip chicken into the flour mixture to coat, then into the egg, and finally in the breadcrumbs. Set aside on a plate.
• To the bowl with the charred corn, add shredded cabbage mix, baby spinach leaves and ranch dressing. • Toss to combine. Season to taste.
• When the fries have 5-10 minutes remaining, return frying pan to medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
• Divide crumbed chicken, sweet potato fries and charred corn slaw between plates. • Serve with garlic aioli. Enjoy!
