Parmesan Chicken Schnitzels
with Snacking Tomato Salad & Smokey Aioli
- Wheat
- Gluten
- Milk
- Eggs
- Gluten
- Soy
- May contain traces of allergens
- Milk
Ingredients
330 g
Chicken Breast
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 packet
Snacking Tomatoes
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Dijon Mustard
1 sachet
Aussie Spice Blend
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1 packet
Spinach & Rocket Mix
Cooking Steps
Custom Recipe: If you’ve swapped to chicken breast, place each chicken between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm. Crumb the chicken breast in the same way as the pork schnitzel.
Custom Recipe: Heat frying pan over medium-high heat with enough olive oil to coat the base. 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.
• Halve snacking tomatoes. • In a large bowl, combine Dijon mustard, the white wine vinegar and a drizzle of olive oil. Season with salt and pepper. • Add tomatoes and spinach, rocket & fennel mix. Toss to coat.
TIP: Use less Dijon mustard if you're not a fan!
• Divide Parmesan pork schnitzels between plates. • Serve with garden salad and smokey aioli. Enjoy!
