Herby Chicken Schnitzel & Sweet Potato Fries
with Apple Salad & Tartare Sauce
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
1
Carrot
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
330 g
Chicken Breast
1 packet
Mixed Salad Leaves
2
Sweet Potato
1 sachet
Dried Oregano
1 packet
Tartare Sauce
(Contains: Eggs;)
1
Red Apple
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, 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.
• Meanwhile, thinly slice apple. • Grate carrot (see ingredients).
• 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.
Custom Recipe: If you've swapped to chicken breast, 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. Prepare and crumb chicken as above. Transfer to a plate.
Custom Recipe: 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.
• Divide herby pork schnitzel, sweet potato fries and cucumber salad between plates. • Serve with tartare sauce. Enjoy!
