Quick Parmesan Chicken Schnitzels & Dijon Apple Slaw
with Garlic Aioli
All the classic flavours in this German-inspired dish play off against each other in the most delightful way. The sweetness of the apple 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!
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.
Ingredients
1
apple
1 sachet
Aussie spice blend
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
chicken breast
1 packet
Dijon mustard
1 packet
baby spinach leaves
1 packet
slaw mix
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten;)
1
egg
(Contains Egg;)
1 tsp
white wine vinegar
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
Nutritional Values
Utensils
Instructions
• Slice apple into thin sticks. • 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. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Dip chicken into the flour mixture to coat, then into the egg, and finally in panko mixture.
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, 3-5 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.
• 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 apple, baby spinach leaves and slaw mix. Toss to coat.
TIP: Use less Dijon mustard if you're not a fan! Little cooks: Take the lead by tossing the slaw!
• Slice chicken schnitzels. • Divide Parmesan chicken schnitzels between plates. • Serve with pear slaw and garlic aioli. Enjoy!