Herby Chicken Schnitzel & Sweet Potato Fries
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Herby Chicken Schnitzel & Sweet Potato Fries

Herby Chicken Schnitzel & Sweet Potato Fries

with Apple Salad & Tartare Sauce

With hints of sweetness, spice and earthiness, dried oregano transforms these schnitzels into something special. The apple salad is a textural treat, and the slightly tangy tartare sauce is the perfect match for the hand cut sweet potato fries.

Tags:
Kid Friendly
Allergens:
Gluten
•Wheat
•Egg

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 packet

panko breadcrumbs

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

½ sachet

dried oregano

1 bag

mixed salad leaves

1 packet

tartare sauce

(Contains Egg;)

2

sweet potato

1 packet

chicken breast

1

apple

Not included in your delivery

1

olive oil

½ tsp

honey

2 tbs

plain flour

(Contains Gluten, Wheat;)

1 tsp

salt

1

egg

(Contains Egg;)

1 tsp

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)2978 kJ
Fat29.8 g
of which saturates4.3 g
Carbohydrate63.5 g
of which sugars21.9 g
Protein45.7 g
Sodium1340 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 sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the fries between two trays.

2
2

• Meanwhile, thinly slice apple. • Grate carrot (see ingredients).

3
3

• In a large bowl, combine the honey, vinegar and a drizzle of olive oil. • Season with salt and pepper, then mix to combine. Set aside.

4
4

• In a shallow bowl, combine the plain flour, salt and a good pinch of pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs and dried oregano (see ingredients). • 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 seasoned flour to coat, then into egg and finally into panko mixture. Transfer to a plate.

5
5

• 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 it's no longer pink inside), 2-4 minutes each side. Transfer to a paper towel-lined plate. • Meanwhile, add apple, carrot and mixed salad leaves to the bowl with the dressing. Toss to coat.

TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

6
6

• Divide herby chicken schnitzel, sweet potato fries and cucumber salad between plates. • Serve with tartare sauce. Enjoy!