Parmesan Chicken Schnitzels & Garden Salad
with Cherry Tomatoes & Smokey Aioli- Gluten
- Wheat
- Eggs
- Milk
- Soy
- May contain traces of allergens
- Milk
Laced with Parmesan for the perfect balance of fresh and rich flavours, you'll be wanting to make every night "schnitty night" once you try this golden, crunchy crumbed chicken number. Team it with a fennel-packed salad for ultimate flavour. *This recipe is under 650kcal per serving.*
Ingredients
1 sachet
Aussie spice blend
¾ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Parmesan cheese
(Contains: Milk;)
1 packet
chicken breast
1 punnet
snacking tomatoes
1 packet
Dijon mustard
1 bag
Spinach, Rocket & Fennel Mix
1 packet
smokey aioli
(Contains: Eggs; May be present: Milk.)
Not included in your delivery
1
olive oil
1 tbs
plain flour
(Contains: Gluten, Wheat;)
1
egg
(Contains: Eggs;)
1 tsp
white wine vinegar
Utensils
Cooking Steps
• Place each chicken 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 shaved Parmesan cheese. • Dip chicken into the flour mixture to coat, then into the egg, and finally in panko mixture. Transfer to a plate.
• 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.
TIP: Add extra oil if needed so the schnitzel done not stick to the pan.
• 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 tomato and spinach, rocket & fennel mix. Toss to coat.
TIP: Use less Dijon mustard if you're not a fan!
• Divide Parmesan chicken schnitzels between plates. • Serve with tomato rocket-fennel salad and smokey aioli. Enjoy!
