Parmesan Chicken Schnitzels & Garden Salad
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Parmesan Chicken Schnitzels & Garden Salad

Parmesan Chicken Schnitzels & Garden Salad

with Cherry Tomatoes & Smokey Aioli

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.

Tags:
Calorie Smart
•Under 30g carbs
•Kid Friendly
Allergens:
Gluten
•Wheat
•Egg
•Milk

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
DifficultyEasy

Ingredients

Serving amount

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 Egg; May be present: Milk. )

Not included in your delivery

1

olive oil

1 tbs

plain flour

(Contains Gluten, Wheat;)

1

egg

(Contains Egg;)

1 tsp

white wine vinegar

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Nutritional Values

Energy (kJ)2333 kJ
Fat29.1 g
of which saturates6.7 g
Carbohydrate26.2 g
of which sugars4.5 g
Dietary Fibre4.8 g
Protein46.2 g
Sodium1058 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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!

4
4

• Divide Parmesan chicken schnitzels between plates. • Serve with tomato rocket-fennel salad and smokey aioli. Enjoy!