Nan's Chicken Schnitzel
with Sweet Potato Wedges & Creamy Slaw
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 sachet
Nan's Special Seasoning
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
280 g
Pork Schnitzel
2
Sweet Potato
1
Spring Onion
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Slaw Mix
Cooking Steps
• See 'air fryer tips!' (below). Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
Custom Recipe: If you’ve swapped to chicken breast, place chicken between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm.
Custom Recipe: Crumb the chicken schnitzels in the same way as above.
Custom Recipe: In a large frying pan, heat enough olive oil to coat the base over medium high heat. Cook chicken, in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
• Meanwhile, thinly slice spring onion. In a large bowl, combine slaw mix, a drizzle of white wine vinegar, spring onion and 1/2 the garlic aioli. • Season with salt and pepper. Toss to coat.
Little cooks: Take the lead and help toss the slaw!
• Divide pork schnitzel, sweet potato wedges and creamy slaw between plates. • Serve with remaining garlic aioli. Enjoy!
