Quick Parmesan Chicken Schnitzels
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Quick Parmesan Chicken Schnitzels

Quick Parmesan Chicken Schnitzels

with Dijon Mustard Pear Slaw & Aioli

All the classic flavours in this German-inspired dish play off against each other in the most delightful way. The sweetness of the pear against the sharp Parmesan and crunchy coated chicken is just lovely!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

We’ve replaced the smokey aioli in this recipe with garlic aioli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Kid Friendly
Over 30g protein
Under 650kcal
Under 40g carbs

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 Time25 minutes
Cooking Time


Serving amount

1 packet

panko breadcrumbs

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

1 packet

garlic aioli

(Contains Egg;)

1 packet

chicken breast

1 bag

slaw mix

1 bag

baby spinach leaves



1 sachet

Aussie spice blend

1 packet

Parmesan cheese

(Contains Milk;)

1 packet

Dijon mustard

Not included in your delivery

olive oil

1 tbs

plain flour

(Contains Gluten;)



(Contains Egg;)

1 tsp

white wine vinegar

1 tsp

brown sugar


Nutritional Values

Energy (kJ)2494 kJ
Fat28.4 g
of which saturates6.6 g
Carbohydrate34.4 g
of which sugars14.1 g
Dietary Fibre6.9 g
Protein47.3 g
Sodium1079 mg
The average adult daily energy intake is 8700 kJ


Large Non-Stick Pan



• Slice pear into thin sticks. • Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm. • In a shallow bowl, combine Aussie spice blend, the plain flour and a good pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs (see ingredients) and Parmesan cheese. • Dip chicken into the flour mixture to coat, then into the egg, and finally in panko mixture.

Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.


• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, cook chicken until golden and cooked through (when no longer pink inside), 2-4 minutes each side. Transfer to a paper towel-lined plate.


• In a large bowl, combine Dijon mustard, the white wine vinegar, brown sugar and a drizzle of olive oil. Season with salt and pepper. • Add pear, baby spinach leaves and slaw mix. Toss to coat.

TIP: Use less Dijon mustard if you're not a fan!


• Slice chicken schnitzels. • Divide Parmesan chicken schnitzels between plates. • Serve with pear slaw and garlic aioli. Enjoy!